Vegan bbq cauliflower in a crispy breadcrumb coating, air-fried to perfection. Served over mini wraps with crunchy lettuce, cucumber, and beetroot salad and drizzled with creamy cilantro sauce. Trust me, this will surely be a hit at your next party!
🍽 S E R V I N G S
2 People
⏰ T I M E
prep time - 10 minute
cook time - 20-25 minute
total time - 30-35 minute
INGREDIENTS:
🌱 FOR THE WRAPS
2 large flour tortilla (Using a round cookie cutter, cut as many rounds from each tortilla)
🌱 FOR BBQ CAULIFLOWER
1 medium head cauliflower, cut into small florets
2 tbsp chickpea flour
1/2 cup panko breadcrumbs
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika powder
1/2 tsp cumin powder
1/2 tsp black pepper
1/2 tsp sea salt
1/2 cup smoked bbq sauce
🌱 FOR SALAD
1/2 cup lettuce, shredded
1/2 cup cucumber, cut in half moons
1/4 cup beetroot, Julienned
1 tbsp lemon juice
Salt & pepper to taste
🌱 FOR CILANTRO SAUCE
1/4 cup cashews, raw
1/4 cup packed fresh cilantro leaves
1 tbsp lemon juice
1 Thai chili pepper
1 clove garlic
Salt to taste
WORKING THE MAGIC:
🌱 FOR BBQ CAULIFLOWER
Preheat the air fryer to 375F.
Combine chickpea flour, olive oil, garlic powder, onion powder, paprika powder, cumin powder, black pepper, sea salt, and enough water to make a thin batter.
Rinse, pat dry and dip each floret in chickpea batter then coat with bread crumbs.
Arrange in a single layer on the air fryer basket, with a gap in between each floret to ensure they get crispy. You will need to cook in 2-3 batches. Air fry each batch for 10-12 minutes at 375F or until cauliflower reaches the desired level of crispiness.
Take bbq sauce and a mixing bowl and add the air fried cauliflower florets. Gently toss to coat.
🌱 FOR SALAD
Combine all the ingredients and toss well.
🌱 FOR CILANTRO SAUCE
Blend all the ingredients with enough water in a blender to make a smooth sauce.
🌱 TO ASSEMBLE the mini wraps, place one cauliflower floret on a mini tortilla, top with salad, drizzle with cilantro sauce and enjoy!
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