Kids can make this wrap to spice up parties and family gatherings. Cauliflower is a winter veggie in the cabbage family with abundant health benefits in its antioxidant and anti-inflammatory nutrients. Preheat oven to 400 degrees. Kids can give the sauce an extra kick to the dish by roasting the veggies. In a baking dish covered with ¼ cup organic extra virgin olive oil, put 9 organic Roma Tomatoes cut in half, 1 large green chili, 1 organic garlic clove, ¼ cup organic red onion, and 2 green onions and tops. Sprinkle with sea salt and bake for 20 minutes. Let cool. Take each tomato half and scoop the insides into a blender removing the skin, which easily falls away. Cut off the top of the chili, remove the seeds, and add it to the blender. Add the garlic, red and green onions, 1 tbsp organic extra virgin olive oil, ½ tsp sea salt with a sprig of basil, oregano, and thyme and blend until smooth. Cut 1 medium head cauliflower into small florets and marinate them in a bowl tossing them with the sauce. Cover a baking sheet lined with parchment paper with the marinated cauliflower florets, drizzle the extra sauce on the cauliflowers, and bake for 15 -20 minutes until fork tender. Heat 4 organic whole wheat tortillas at 350 degrees for 5 minutes. Cover the tortillas with the spicy cauliflower florets. Grate an organic carrot, slice an organic avocado, wash organic lettuce and distribute them on top of the tortillas, sprinkle with organic coconut aminos. Fold the ends of the tortilla, wrap the veggies inside, cut the wrap in half, and enjoy.