Preheat your oven to 200°C (400°F). On a baking tray, toss the cauliflower florets with 1 tablespoon of olive oil, garlic powder, salt, and black pepper. Roast for 15 minutes until tender and slightly caramelized.
In a frying pan, heat 1 tablespoon of olive oil over medium heat. Season the salmon fillet with salt, pepper, and half of the sumac. Cook for about 4-5 minutes on each side or until cooked through and flakes easily with a fork. Remove from the heat and let rest for a few minutes.
In the same pan, briefly sauté the green beans for about 3-4 minutes until they are bright green and tender-crisp; season with salt and pepper.
To assemble the wrap, lay the whole wheat wrap flat and first spread half the yogurt on each. Start layering with roasted cauliflower, sautéed green beans, and the cooked salmon, broken into chunks.
Drizzle the remaining sumac over the fillings and fold the wrap tightly. Cut in half and serve with a side salad if desired, and a spoonful of yogurt on the side.
