Ingredients
Scale
- 1 head cauliflower, broken into florets
- 1 large white onion, sliced into wedges
- 1 pound green beans, trimmed
- 1 teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- ½ teaspoon red pepper flakes
- 1 teaspoon ground turmeric
- ¼ cup olive oil
- ¼ cup pecans
- ¼ cup walnuts
- Wraps for serving (I used coconut wraps)
- Diced tomatoes for topping
Instructions
- Preheat oven to 400 degrees F. Spread the cauliflower, onion, and green beans in an even layer on the tray. Sprinkle with pepper, salt, cumin, chili powder, red pepper, and turmeric. Drizzle with oil and stir to coat evenly. Add additional oil as necessary.
- Place tray in the oven and raise the oven temperature to 425 degrees F. Roast for 20 minutes. Turn the vegetables, sprinkle with nuts and roast for an additional 20 minutes.
- Serve vegetables on wraps and sprinkle with tomatoes. Leftover vegetables may be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave.
- Prep Time: 20 minutes
- Cook Time: 40 minutes