We're playing fast and loose with the traditional mojo verde (green sauce) here and side-stepping all the food-processor whizzing for a speedy hand-chopped version. It's just as fresh and lively and perfect to cut through rich lamb steaks. Pile it into a tortilla with some oven-crisped cauli and that's a wrap for weeknight flavour.
Preheat oven to 220°C fan-forced. Cut cauliflower into small florets. Peel and cut onion into eighths. Place cauliflower, onion, 20ml (1 tablespoon) oil, smoky cumin and coriander blend and a sprinkle of salt on a lined baking tray and toss to coat. Bake for 20 minutes or until caramelised and cooked through. While cauliflower is baking, continue with step 2.
Juice lime and orange. Peel and crush garlic. Place lime juice, orange juice and garlic in a bowl and set aside for 1–2 minutes. Meanwhile, rinse and finely chop coriander. Add coriander and 1 teaspoon oil to orange mixture and season with salt and pepper. Set aside.
Brush steaks with remaining oil and season with salt. Heat a frypan over medium-high heat and cook steaks for 4 minutes each side for medium-rare or until cooked to your liking.
Remove steaks from pan and place in the mojo sauce. Turn to coat in sauce and cover with foil for 5 minutes to rest.
Wrap tortillas in foil and heat in the oven for 5 minutes to warm through.
Thinly slice steaks. Fill tortillas with baby spinach leaves, cauliflower and steak and spoon over mojo sauce.