Name: Spicy Roasted Cauliflower Wrap with Sriracha Cashew Cream [vegan]
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 500 g cauliflower florets; 3 Tbsp olive oil; 2 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp ground turmeric; 2 garlic cloves; juice of 1/2 lemon; 400 g can chickpeas; salad leaves; seeds from 1/2 pomegranate; 150 g cashews; 200 ml water; 2 garlic cloves; 20 g fresh coriander; juice of 1 to 1 1/2 lemon - to taste; 1 to 2 Tbsp sriracha sauce - to taste; salt to taste

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Creamy sriracha cashew cream and crunchy pomegranate seeds make the perfect addition to these vegan spicy roasted cauliflower wraps.

Spicy Roasted Cauliflower Wraps with Sriracha Cashew Cream [vegan] by The Flexitarian

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 leftover will keep in the fridge in an airtight container for up to three days.

Spicy Roasted Cauliflower Wrap with Sriracha Cashew Cream [vegan]

Creamy sriracha cashew cream and crunchy pomegranate seeds make the perfect addition to these vegan spicy roasted cauliflower wraps.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, High Fibre Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Quick & Easy, Sandwiches & Wraps

Cuisine Asian

Servings people

Calories 865 kcal

Equipment

2 mixing bowls
Blender
baking tray

Ingredients

500 g cauliflower florets
3 Tbsp olive oil
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
2 garlic cloves
juice of 1/2 lemon
400 g can chickpeas
salad leaves
seeds from 1/2 pomegranate

SRIRACHA CASHEW CREAM:

150 g cashews
200 ml water
2 garlic cloves
20 g fresh coriander
juice of 1 to 1 1/2 lemon – to taste
1 to 2 Tbsp sriracha sauce – to taste
salt to taste

Instructions

Place cashews in a bowl. Cover with water. Set aside to soak for 4hrs to overnight.
Preheat oven to 200C/fan 180C/gas 6.
Cut cauliflower florets in bitesize halves or quarters.
In a large salad bowl mix together olive oil, juice of 1/2 lemon, ground cumin, ground coriander, turmeric and crushed garlic cloves. Tip cut cauliflower florets into salad bowl and toss until covered all over. Transfer to a baking tray and cook for 20-25mins until golden and soft.
Drain cashews. Place in a blender with 200ml water [US 3/4 cup], garlic cloves and fresh coriander. Blend until smooth. Add lemon juice, sriracha sauce and salt to taste.
To serve place some salad leaves on a wrap of your choice. Top with roasted cauliflower, chickpeas, pomegranate seeds and sriracha cashew cream. Eat straight away. This recipes makes 2 large wraps or 4 medium ones.

Nutrition

Serving: 250gCalories: 865kcalCarbohydrates: 66gProtein: 29gFat: 60gSaturated Fat: 9gPolyunsaturated Fat: 10gMonounsaturated Fat: 35gSodium: 655mgPotassium: 1669mgFiber: 17gSugar: 9gVitamin A: 731IUVitamin C: 126mgCalcium: 201mgIron: 11mg

Keyword Cauliflower, sriracha, wraps

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