Curried Cauliflower & Lentil Wraps with Mint Yogurt Sauce

Rinse 1 cup of green lentils and add to a medium saucepan with 2 cups of vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender but not mushy. Drain any excess liquid.

Preheat oven to 425°F (220°C). Cut 1 medium cauliflower head into small florets.

In a large bowl, combine 2 tablespoons olive oil, 1 tablespoon curry powder, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon turmeric, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Add cauliflower florets to the spice mixture and toss until well coated. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway through, until golden and tender.

While cauliflower roasts, dice 1 medium red onion and 1 medium red bell pepper. Mince 3 cloves of garlic and 1 tablespoon ginger.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until softened.

Add minced garlic and ginger, and cook for 1 minute until fragrant.

Add diced red bell pepper and cook for another 3-4 minutes until slightly softened.

Add the remaining curry powder (1 tablespoon), ground cumin (1/2 teaspoon), ground coriander (1/2 teaspoon), turmeric (1/4 teaspoon), salt (1/2 teaspoon), black pepper (1/4 teaspoon), and red pepper flakes (1/4 teaspoon). Stir to combine and cook for 1 minute.

Add cooked lentils to the skillet and stir to combine with the spiced vegetables. Cook for 2-3 minutes.

Add 2 cups of spinach and stir until wilted, about 1-2 minutes.

For the mint yogurt sauce, combine 1 cup Greek yogurt, 1/4 cup chopped fresh mint, 2 tablespoons lemon juice, 1 teaspoon honey, and 1/2 cucumber (grated and squeezed to remove excess water) in a bowl. Season with salt and pepper to taste.

Warm the 10 whole wheat tortillas according to package instructions.

To assemble, spread a generous spoonful of mint yogurt sauce on each tortilla. Top with the lentil mixture and roasted cauliflower.

Sprinkle with chopped fresh cilantro, fold in the sides, and roll up tightly.

Serve immediately with extra mint yogurt sauce on the side.