Spicy Roasted Cauliflower Wraps with Sriracha Cashew Cream [vegan] © The Flexitarian - Annabelle Randles

Spicy Roasted Cauliflower Wrap with Sriracha Cashew Cream [vegan]

Published on January 10, 2019 | In , | By
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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.

 

Spicy Roasted Cauliflower Wraps with Sriracha Cashew Cream [vegan] © The Flexitarian - Annabelle Randles
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Ingredients

  • 500g cauliflower florets [1 lb]
  • 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
  • 400g can chickpeas [14oz]
  • salad leaves
  • seeds from 1/2 pomegranate
  • Sriracha Cashew Cream:
  • 150g cashews [US 1 cup / 5.3 oz]
  • 200ml water [US 3/4 cup]
  • 2 garlic cloves
  • 20g fresh coriander [0.7 oz]
  • juice of 1 to 1 1/2 lemon (to taste)
  • 1 to 2 Tbsp sriracha sauce (to taste)
  • salt to taste

Instructions

  1. Place cashews in a bowl. Cover with water. Set aside to soak for 4hrs to overnight.
  2. Preheat oven to 200C/fan 180C/gas 6.
  3. Cut cauliflower florets in bitesize halves or quarters.
  4. 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.
  5. 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.
  6. 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.

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