Baked Miso Cauliflower Wraps with Roasted Garlic Mayo

These baked miso cauliflower wraps are bursting with umami flavors, and creamy richness—everything I want in a cozy, satisfying wrap. The cauliflower is roasted in a sticky miso marinade until caramelized and tender, then wrapped up with fresh veggies and a roasted garlic mayo that packs big, toasty flavor.

The secret? Slow-roasting peeled garlic cloves in olive oil until meltingly tender, then mashing them straight into vegan mayo. Paired with bright pickled onions and a fluffy pita, this is a wrap I’ll happily eat on repeat! You can check out my roasted garlic confit recipe here :)

INGREDIENTS YOU'LL NEED

You can find the full detailed recipe in the card below!

Cauliflower

• 1 lb cauliflower florets
• 4 tbsp roasted garlic oil from the confit, recipe here
• 1.5 tbsp miso paste
• 1/2 tbsp soy sauce
• 1-2 tbsp maple syrup to taste

Roasted Garlic Mayo

• 1/4 cup vegan mayo
• 2 tbsp finely chopped chives
• 10-15 cloves roasted garlic confit mashed (see garlic confit recipe here)
• Pinch salt to taste
• 2-3 tbsp lemon juice to taste

Pickled Onions

• 3.5 oz red onion peeled and thinly sliced
• 1/2 cup distilled white vinegar
• 1/2 cup water
• 2-3 tbsp white sugar to taste
• 4-5 whole peppercorns
• Pinch salt

To Serve

• 3 pitas warmed
• Pickled onions
• Lettuce
• Tomatoes
• Other veggies of choice cucumbers, radish, etc.

INSTRUCTIONS 

Pickle the Onions

• In a small pot, heat vinegar, water, sugar, peppercorns, and salt until the sugar dissolves.
• Pour over the sliced red onions in a heatproof jar.
• Let cool to room temperature before using. 
• Completely cool then store in an air-tight jar in the refrigerator until ready to use. These pickled onions will be good for up to 1 week.

Bake the Cauliflower

• Whisk together in a bowl:
• 4 tbsp roasted garlic oil (see recipe here for roasted garlic confit)
• Miso paste
• Soy sauce
• Maple syrup

• Toss the cauliflower florets in this marinade until well coated.
• Spread out on a lined baking sheet and bake at 400°F (200°C) for 25–30 minutes, flipping once, until golden and tender.

Make the Roasted Garlic Mayo

• In a small bowl, mash the roasted garlic cloves into a rough paste.
• Mix in vegan mayo, chopped chives, lemon juice, and a pinch of salt.
• Taste and adjust lemon juice for brightness.

Assemble the Wraps

• Warm your pitas and layer with fresh lettuce and sliced tomatoes.
• Add roasted miso cauliflower and drizzle with roasted garlic mayo.
• Top with pickled onions and any other veggies you love.
• Fold up and enjoy every bite!

NOTES

• Peeling the Garlic: Using peeled garlic for the confit ensures that each clove is silky-smooth and ready to be mashed into the mayo.
• Leftover Garlic Oil: Store it in a jar—it’s amazing for cooking or drizzling on veggies!
• Make Ahead: Garlic confit and pickled onions can be prepped ahead for easy assembly.

MORE RECIPES YOU'LL ENJOY

• Miso Mushroom Risotto
• Gochujang Cauliflower Tacos
• Baked Teriyaki Cauliflower Balls
• Roasted Garlic Miso Noodle Soup with Seared King Oyster Mushrooms
• Mushroom & Tofu Patties with Garlic Sauce
• Miso Sesame Eggplant
• Eggplant and Tofu Teriyaki
• Miso Butter Fried Rice
• Mushroom Tocino

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