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Pita wraps filled with roasted miso cauliflower, lettuce, tomatoes, pickled onions, and a drizzle of roasted garlic mayo

Baked Miso Cauliflower Wraps with Roasted Garlic Mayo

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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!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizer, Condiments, Dips, Finger Food, Main Course, Salad, Salads, Sauces
Cuisine American, Asian, East Asian, Fusion, Japanese, Western
Servings 3 servings
Calories 570 kcal

Ingredients
 
 

Cauliflower

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, or 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 roasted garlic mayo, fresh lettuce, and sliced tomatoes.
  • Add roasted miso cauliflower and drizzle with more roasted garlic mayo.
  • Top with pickled onions and any other veggies you want!
  • Fold up and enjoy every bite! :)

WATCH Video

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.

NUTRITIONAL INFO

Serving: 1serving | Calories: 570kcal | Carbohydrates: 59g | Protein: 10g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 944mg | Potassium: 644mg | Fiber: 6g | Sugar: 17g | Vitamin A: 93IU | Vitamin C: 80mg | Calcium: 110mg | Iron: 2mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight :)