Creamy sriracha cashew cream and crunchy pomegranate seeds make the perfect addition to these vegan spicy roasted cauliflower wraps.
This is a very quick, straightforward and wholesome recipe that can be ready in 30mins. You will just need to soak the cashews ahead (I usually prepare them the night before).
When making the sauce, I add the juice of 1 1/2 lemon and 2 Tbsp of sriracha sauce. Feel free to play around with these two ingredients to suit your own taste. If you can handle the heat, you can even go super hot.
The ingredients for these vegan spicy roasted cauliflower wraps make enough for 2 large wraps or 4 medium ones. Any sauce you have left over will keep in the fridge in an airtight container for up to three days.