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G+G In The Kitchen: Curry Cauliflower Wraps

There's something about eating outside that makes everything taste better. This is especially true when it comes to picnics. Maybe it's the fresh air, the sun beaming down on bare legs or cool grass between your toes, but dining alfresco makes great food taste even better.

Packing a great picnic can be fun and simple. With a little bit of creativity and planning, you'll have a feast that travels well and satisfies the whole group. This recipe is delicious and you don't have to worry too much about when you eat it. The cauliflower is delicious served hot, room temperature or chilled. (Just try your best to not eat it all before you leave the house. No. Seriously. It's that good. No. I mean it.) Visit our Facebook page to see how easy it is to pull it all together.

Tip: Take the dressing in a tightly-sealed Mason jar and pour it over the arugula once you arrive to your picnic location to keep everything green and fresh.

Curry Cauliflower Wraps
1 head of cauliflower, cut into florets
3 teaspoons olive oil
4 teaspoons good quality curry powder (or to taste; I use a ton!) (see cook's note at bottom)
3 garlic cloves, minced, grated or pressed
Zest and juice of 1 large lemon
1/2 teaspoon salt (please see note)
2 pieces of wrap of your choice (pita or flat bread work beautifully)

For the salad topping and dressing
1/2 cup hummus (the more garlicky and lemony the better!)
4 cups arugula mixed baby greens
1/4 cup finely sliced red onion, plus more for garnish (use green onions if you prefer a more mild onion flavor)
3 tablespoons minced cilantro (or parsley if you prefer)
1 small garlic clove, minced or pressed
2 tablespoon olive oil
2 tablespoons lemon juice
Hot sauce to taste

Preheat oven to 400˚ F. Put florets in a bowl. In a separate bowl or measuring cup, combine olive oil, curry powder, garlic, lemon juice, lemon zest and salt (if not in curry powder or if desired). Combine well, pour over florets and toss well until they are evenly coated. Place the florets on roasting pan. Be sure they have enough room to roast, not steam. Bake until edges of the florets are golden brown, 30 to 35 minutes or so. Let them go longer if need be. (Every oven is different.)

While the florets roast, spread hummus inside the pita bread (or the bread of your choosing). Toss greens with onion and cilantro) or parsley). In a separate bowl, combine garlic, olive oil and lemon juice. Pour over the arugula and toss until well coated. Divide the greens into the wrap/pita. Top with roasted cauliflower. Add dash of hot sauce to taste. Enjoy!

Note: If your curry powder contains salt, you may prefer to omit salt.