Crispy Cauliflower Wraps

Name: Crispy Cauliflower Wraps
Prep time: 20 min
Cook time: 20 min
Yield: 4-6 Wraps
Cuisine: Middle Eastern

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roubashahin.com.au

Mains

Crispy cauliflower, golden fries, shredded mint cabbage—my childhood sandwich in a wrap. No sauce, just flavour.

PREP TIME

20 minutes

COOK TIME

20 minutes

SERVES

4-6 Wraps

About this recipe

These Crispy Cauliflower Wraps are exactly the kind of sandwich I grew up eating. No fancy sauces, no fuss—just bold flavours and fresh ingredients. I remember my mum frying up batches of cauliflower and potatoes, and before she’d even assemble the wraps, half the platter would disappear. Honestly, I still do the same.

This wrap is a perfect example of how simple ingredients can create something incredible. The key is that crunchy, minty cabbage salad. It brings everything together and makes any sauce unnecessary. I’ve shared other street-style wraps on my site—like my Eggplant & Cauliflower Wrap and of course the much-loved Falafel Wrap—but this one is just as essential on our mezza table.

While you can roast the cauliflower or pop it into the air fryer, if you want that real Lebanese-style texture and taste, frying is the way to go. These wraps are comfort food at its best.

Ingredients

For the cauliflower and fries

1 medium head of cauliflower, cut into small florets
3–4 large potatoes, peeled and sliced into thick chips
Vegetable oil, for frying
Salt, to taste

For the cabbage salad

2 cups shredded white cabbage
1 tablespoon dried mint
2 tablespoons lemon juice
2 tablespoons olive oil
Salt, to taste

To assemble

4 large Lebanese flatbreads or pita
Optional: extra cauliflower or potatoes for serving on the side

Notes from Rouba

I don’t use any sauce in this—honestly, the salad does all the work
You can air fry or oven-roast the cauliflower, but it won’t be quite the same
Don’t cut your cauliflower florets too small—they shrink when cooked
Make extra salad and serve it on the side—it disappears quickly!

Method

Step 1. Prepare the potatoes and cauliflower

Don’t cut the cauliflower into small florets—they shrink as they cook, so keep them chunky for the best texture. Once cut, set them aside while you fry the potatoes. Heat vegetable oil in a deep pan and fry the chips in batches until golden and crisp. Remove onto paper towel and season with salt while still hot. Then, in the same oil, fry the cauliflower florets until deep golden brown and tender. Fry in batches if needed, and drain on paper towel.

Step 2. Make the cabbage salad

Shred the cabbage finely and place in a mixing bowl. Sprinkle over the dried mint, then drizzle with lemon juice and olive oil. Add salt to taste and toss everything together until the cabbage is well coated and slightly softened.

Step 3. Assemble the wrap

Open up an Arabic flatbread and use just the bottom half as your base. Tear off about a third from the top half and place that piece over the bottom half, closer to you—this creates a little barrier that helps prevent the wrap from going soggy. Pile a generous layer of the cabbage salad on top of that torn piece, followed by crispy cauliflower and a few hot chips. Roll it up tightly and enjoy while warm. I don’t add any sauce to the wrap itself—the salad is more than enough. But if you're the kind of person who needs a sauce, a classic tahini tarator on the side always works.