Large roasted cauliflower florets look good on a tray but make awkward sandwich filling. Smaller pieces give you more browned edges and fewer moments when the entire wrap falls apart at the first bite.
Cut a small cauliflower into bite-sized pieces. Toss with oil, half a teaspoon each of cumin and smoked paprika, and a little salt. Roast at 210°C / 410°F until tender and browned, about 25–35 minutes, turning once.
Warm four small vegan wraps. Spread each with hummus, then add cauliflower, shredded lettuce, and a small spoonful of chopped tomato. Keep the filling in a narrow strip and fold the base in before rolling the sides.
Serve extra filling beside the wraps instead of forcing it all inside. If preparing lunch ahead, pack the warm components only after appropriate cooling and keep the meal chilled. The wrap holds its texture better when wet ingredients are separated until you are ready to assemble it.