• Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 450 degrees Wash and dry produce. • Cut potatoes into 1/2-inch-thick wedges. Cut cauliflower florets into bite-size pieces if necessary. Peel and mince garlic. • Halve lemon; squeeze juice into a small microwave-safe bowl.

• In a large bowl, toss potatoes with a large drizzle of oil, half the Fry Seasoning (all for 4 servings), salt, and pepper. Spread out in an even layer on one side of a baking sheet (use entire sheet for 4). • In bowl used for potatoes, toss cauliflower with a large drizzle of oil, half the cumin (all for 4), half the paprika (all for 4), and a big pinch of salt. Add to empty side of same sheet (use a second baking sheet for 4). Reserve bowl. • Roast on middle rack (roast potatoes on top rack and cauliflower on middle rack for 4) until veggies are tender and crispy, 20-25 minutes. Transfer to a plate. Wipe out bowl.

• Add raisins to bowl with lemon juice; microwave for 15-20 seconds. Transfer raisins and 1 tsp lemon juice (2 tsp for 4 servings) to large bowl used for cauliflower. Discard remaining lemon juice. Wipe out small bowl. • In same small bowl, whisk together mayonnaise, garlic, honey, half the curry powder (all for 4), and a big pinch of salt. • Add cabbage and 3/4 of the curry aioli (reserve remaining curry aioli for serving) to bowl with raisins.

• Place tortillas on a clean work surface. Add cauliflower and cabbage slaw in a line to the bottom third of each tortilla; fold up bottom side of each tortilla over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to create wraps. Place wraps, seam sides down, on baking sheet used for veggies. • Bake until tortillas are toasted, 5 minutes. • Halve wraps on a diagonal; divide between plates along with potato wedges. Serve with reserved curry aioli on the side for dipping.