Vegan Cauliflower Wraps

 

In celebration of Veganuary, I am hosting a vegan food art challenge together with Aleksandra and Hayley over on Instagram. This means I will also be posting vegan recipes over here. This week it's all about junk food! 
If you want to join us, check out this post for all the prompts and inspiration!
This is a vegan cauliflower wrap. Similarly to the bibimbap last week, I don't have the whole recipe, because I just fill the wrap with things I like or have on hand. However, I do have a recipe for the cauliflower "wings", which you can use to fill your wraps or eat as snacks. 

As for the wrap itself, this time mine was filled with romaine lettuce, cherry tomatoes, red onion, avocado, cauliflower "wings" and a vegan cream. I used this one and just added a bit of salt, pepper, garlic and a tiny bit of mustard for a tang. The only time-consuming part of this is making the wings but otherwise I would say this makes for a really nice and easy weeknight meal.

Now, onto the cauliflower wings!

INGREDIENTS
1 small head of cauliflower
3/4 cup all-purpose flour
3/4 cup of your favourite plant-based milk, I used oat milk
1/4 cup water
panko bread crumbs, enough to cover the cauliflower florets
2 tsp garlic powder
2 tsp paprika powder
1/2 cup or more of BBQ-sauce
sriracha to taste(optional)
salt and pepper to taste

Preheat your oven to 180°C / 350°F. Line a baking sheet with parchment paper. 

In a large bowl, combine flour, milk, water, garlic powder, paprika powder, salt and pepper. Mix. The batter will look a bit runny but that's what you want. 

Cut the cauliflower into bite-sized florets. You can use the leftover stems to create a coleslaw for example. Or maybe add them into your freezer to use up in a stir fry. Put the florets into the batter. Leave the florets in the batter while you prepare your other ingredients for the wrap. I found this helps the batter to get into all of the nooks of the cauliflower. Meanwhile, you can cut up your other ingredients for the wrap or if you just want to eat the cauliflower wings as a snack, you can go straight to the panko.

Pour out your panko bread crumbs on a plate. I like to keep my panko close by, so I can add more panko if needed.

Cover your florets in the panko, using the wet hand/ dry hand method. This means you use one hand for the batter and the other hand for the panko. You can also use both hands if that's easier for you or a fork. 

Lay the cauliflower florets on the baking sheet. Don't put them on top of each other. 

Put them in the oven for 25 minutes. Turn them over half way so you get a crispier result.

Meanwhile prepare your BBQ sauce. Add enough BBQ sauce to cover the cauliflower. That might be around 1/2 cup or more, depending how big the head of cauliflower was. Add a bit of sriracha if you want your wings to be spicy. Mix together. 

Once the 25 minutes is up, dump all of your florets into the sauce and make sure everything is covered. Once you have all of your cauliflower wings covered in the sauce, return them back to the baking sheet and bake for 15-25 minutes, or until crispy. This is the part where I would keep an eye on the florets, because the BBQ sauce can burn really easily. 

Assemble your wrap or eat the cauliflower wings with a sauce!

NOTES
You can really customise what you put into your wrap. In addition, you don't even have to use a BBQ sauce to cover the florets. Maybe you want them to be really hot and you can just use another hot sauce or sriracha to cover them. 
Don't skip the turning of the cauliflower. You want the cauliflower to be crispy all over. 
If you cut the cauliflower into smaller florets, the result is even crispier cauliflower wings.
You could probably make the cauliflower wings in the air fryer too if you have one.