Wraps: The great thing about this recipe is that you can easily make it gluten-free. I used in the past corn wraps and chia wraps. They both work very well. If you want to go for a cheaper option wheat wraps (not gluten-free!) are a great option too.

Hummous: You can make your own of course. However, if you want to save time just buy some. I usually put the hummus as a base on the wrap.

Cauliflower: A medium cauliflower head is usually enough for two people (3 wraps per pax). However, you can also use a large head. You will probably have some left-over, which you can use either as a snack, a salad topping or in a dish with rice and tofu.

Avocado: Make sure your avocado is well ripe. I usually put my avocado slices on top of the hummus.

Tomatoes: Any type of tomato works. I prefer cherry tomatoes because they are slightly sweeter. Make sure to dice them in small cube, they will be easier to fit in the wraps like that.

Salad: The best to use is the standard iceberg salad. You really don’t need a lot, it is just to give your wrap some extra crush.

Pomegranate and coriander: Those two ingredients are optional, but I highly recommend them! They add a whole new set of flavours that fit the dish perfectly. The coriander needs to be fresh. I recommend peeling the pomegranate yourself, instead of buying it prepared, it will save you some money.