"If you want me to eat something I normally wouldn't, make sure it's caramelized. That's how the Hearst cafeteria persuaded me to try its spinach wrap: creamy feta, cherry pepper relish, romaine lettuce, and—wait for it—caramelized cauliflower. My verdict: fantastic! The one downside is that the scrumptious wrap, expertly made by Betty Reyes, is available only every other Thursday. But if you follow the recipe below, you can enjoy it whenever you like. Thanks, Betty!" —Gayle King

Serves 4


  • 1 medium-sized head cauliflower, cut into florets
  • 8 ounces feta cheese
  • 1/2 cup cherry pepper relish (see recipe, below)
  • 2 cups shredded romaine lettuce
  • Kosher salt
  • Black pepper
  • Oil for frying
  • 4 12-inch wraps


    In a food processor, blend the feta cheese until fairly smooth. If you have a dryer, more crumbly feta, you might need to add a few drops of water. You just want it to be spreadable.

    In a large pot or deep fryer, fry the cauliflower until golden brown. Drain on paper towels and season with salt and pepper.

    Warm the wraps in a microwave or on the stove top in a skillet just to make them more pliable. In each wrap, spread a layer of feta in the center, lay out 1/2 cup shredded romaine, spoon some pepper relish over the lettuce then add the cauliflower. Roll them like a burrito and serve.

    For Cherry Pepper Relish
    Use as many whole cherry peppers as you want. Drain them, remove the stems and pulse in a food processor until they are finely chopped but not pureed. Scrape down the sides of the processor bowl as needed. Store remaining relish in the refrigerator.

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