Roast Cauliflower, Chickpea & Houmous Wraps with Coriander Salsa

1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim the base and leaves off the cauliflower (see our tip for what to do with your leftover leaves). Chop the cauliflower into small, bite-sized florets and scatter them into a large roasting dish. Pour 2 tbsp oil over the cauliflower and season with a good pinch of salt and pepper. Scatter over the paprika and toss together, till the cauliflower is evenly coated. Slide the cauliflower into the oven for 15 mins.

2. Meanwhile, peel and thinly slice the red onion. Slide into a small bowl. Sprinkle over a small pinch of salt and squeeze in the juice from half a lime. Toss the onion and lime juice together and pop the bowl to one side to lightly pickle the onion.

3. Grate the zest of the remaining whole lime into a food processor, and squeeze in the juice from that lime and the remaining lime half. Add the coriander leaves and stalks and the mint leaves. Peel and add the garlic cloves. Trim the top off the chilli, then add the whole chilli to the food processor (remove the white pith and seeds for less heat). Add a pinch of sugar from your cupboard, if using. Add 2 tbsp olive oil and season with a little salt and pepper. Whizz the processor to form a finely chopped green sauce. Scoop the sauce out of the food processor into a bowl. No processor? See our gadget-free cooking tip below.

4. Drain the chickpeas and shake them dry. When the cauliflower has roasted for 15 mins, remove the tin from the oven. Add the chickpeas and toss them with the cauliflower. Return the roasting tin to the oven for a further10 mins.

5. While the chickpeas roast, quarter the cherry tomatoes. When the chickpeas have 2-3 mins left to roast, remove the packaging from the flatbreads and spread them out onto the bottom shelf of your oven. Bake for 2-3 mins, till the flatbreads are warm and soft. Pop the cooked flatbreads onto a plate and wrap with a clean tea towel – this will keep them soft.

6. To serve, pop the flatbreads on warm plates and spread a generous spoonful of houmous onto each one. Top with the roast cauliflowers and chickpeas, along with some of the cherry tomatoes. Spoon over the coriander sauce and the quick pickled onions and fold into wraps. Serve immediately.

7. Love Your Leftovers
The fillings for your wraps will keep in the fridge for 2-3 days in separate tubs. Store the cauliflower, chickpeas and tomatoes in one tub, the pickled red onion in another tub, and the coriander salsa in another tub. They're best eaten cold, either in a wrap warmed up and spread with houmous, or you can add extra salad ingredients and try serving them with rice or couscous.

8. Gagdet-Free Salsa
If you don't have a food processor, you can make the coriander salsa by finely chop the coriander, mint and chilli, then popping them in a bowl and grating in the lime zest and garlic, then squeeze in the lime juice. Add the olive oil and seasoning and stir to mix together. It will be chunkier but just as delicious.

9. No Waste, More Taste
Keep your cauliflower leaves out of the compost – they’re great shredded and stir-fried with garlic, spring onion and ginger as a simple side dish, or sliced and added to stews for the final 5 mins of cooking for an extra burst of green.

10. No Waste, More Taste
Drain your chickpeas over a bowl to catch the liquid from the tin. This liquid is called aquafaba and it can be used in place of egg whites in meringues or cocktails. Go to abelandcole.co.uk/recipes and search for 'aquafaba' to find some recipes that will help you use your leftover aquafaba up.