• Charlotte Emily

Crispy Cauliflower Wraps

Vegan Crispy Cauliflower Wraps

These crispy cauliflower bites are just as they sound, crispy on the outside and full of flavour. You can definitely taste the cauliflower, but the coating means the focus is shared, so don't worry if you're not a big cauliflower lover. The coating isn't too spicy, even though there are chilli flakes in it... it's more smokey from the paprika. The salad adds freshness and the yoghurt gives a hit of coolness. These are just so quick and easy, they're perfect for a quick snack or a light lunch.


I'm one of those people who loves cauliflower so much that I eat it raw... so flavoured crispy cauliflower? Oh, it's a definite must try! Even if you're not the biggest cauliflower lover, you need to try these, as the texture is altered and the coating is full of flavour. This is the perfect recipe if you're trying to get into cauliflower and it's great to make with children if you want them to eat more veg... they can get involved with coating the cauliflower as that can be messy and fun!


Jump to the Recipe ↓



 

Can this recipe be doubled?

This recipe is more of a light bite or light lunch, rather than full meal. However, if you'd like this as a dinner, then the measurements can be easily doubled to make more, meaning you'll have enough for a full meal!


Can I add other spices to the coating?

Yes of course... if you're making these for someone who isn't a huge lover of cauliflower, or you're trying to eat more cauliflower, then the key would be to add more flavouring to the coating. The coating in this recipe is quite strong, but it could be stronger. So you can add more of the spices in the recipe, or add some of your own that you like the taste of.



Do I need any fancy equipment?

As these are shallow fried and not deep fried, you just need a frying pan with a little oil, as well as two bowls... that's it. The bowls are for the milk and the coating mixture, then they get popped straight in the pan, so other than a chopping board and knife to cut the cauliflower, it really is a minimal equipment meal.


Can I make these ahead of time?

You can always make the coating and store it in an airtight container and leave it in the cupboard for up to a month (I have jars in the cupboard with different spiced coatings ready for when I need them). With the cauliflower, you could always coat and fry it ahead of time, but as it's the only part of the recipe that needs to be cooked and you'd have to reheat them when you wanted them, there isn't much point frying the cauliflower ahead of time.



Do these take a while to make?

Nope! The only part of this recipe that needs cooking is the cauliflower and that only takes about 20 minutes, so you can have this ready and on the table in half an hour.


How do I store these cauliflower wraps?

If there's any left over or you decide to make them ahead of time, the cauliflower can be kept fresh and stored in an airtight container in the fridge for up to a week. The coating will turn softer, even though they're in a container, so they'll just need crisping up in a pan before being eaten.



 

What goes into these crispy cauliflower wraps?

  • Cauliflower - this is what these are all about!

  • Cornflour - this makes up the majority of the coating and makes it crispy.

  • Vegan Milk - by dipping the cauliflower in the milk before the coating, it will stick better to the cauliflower and not fall away in the pan.

  • Smoked Paprika - this gives a rich, smokey flavour to the coating.

  • Chilli Flakes - just for a hit of spice.

  • Onion Granules - this adds to the depth of flavour.

  • Garlic Granules - well garlic goes in all savoury dishes, right?

  • Mini Wraps - these are the base for the cauliflower and salad.

  • Salad - I used salad leaves, red cabbage and red onion for some freshness, but you can use whatever salad you'd prefer.

  • Vegan Yoghurt - as long as it's unflavoured, plain or greek for example, then it will work great... it's just to provide a little sauce to the wraps.

  • Fresh Parsley - this adds a little flavour and freshness.


I'm one of those people who loves cauliflower so much that I eat it raw... so flavoured crispy cauliflower? Oh, it's a definite must try! Even if you're not the biggest cauliflower lover, you need to try these, as the texture is altered and the coating is full of flavour. This is the perfect recipe if you're trying to get into cauliflower and it's great to make with children if you want them to eat more veg... they can get involved with coating the cauliflower as that can be messy and fun!


These crispy cauliflower bites are just as they sound, crispy on the outside and full of flavour. You can definitely taste the cauliflower, but the coating means the focus is shared, so don't worry if you're not a big cauliflower lover. The coating isn't too spicy, even though there are chilli flakes in it... it's more smokey from the paprika. The salad adds freshness and the yoghurt gives a hit of coolness. These are just so quick and easy, they're perfect for a quick snack or a light lunch.


 


Vegan Crispy Cauliflower Wraps


Total Time : 30 minutes

Preparation Time : 10 minutes

Cooking Time : 20 minutes

Makes : 8 mini wraps (or less if they're larger wraps)


Ingredients

– For the Cauliflower –

  • 1 Small Cauliflower (roughly 250g)

  • 80g Dairy-Free Milk

  • 100g Cornflour

  • 2 tsp Smoked Paprika

  • 1/2 tsp Chilli Flakes

  • 1/2 tsp Onion Granules

  • 1/2 tsp Garlic Granules

– To Serve –

  • 8 Mini Wraps (or less if they're larger)

  • Salad (I used Salad Leaves, Red Cabbage and Red Onion)

  • A few Spoons of Dairy-Free Yoghurt (unflavoured)

  • Fresh Parsley, chopped


Method

– For the Cauliflower –

  1. Start by chopping your cauliflower into florets, not too large, but whatever size you'd like them.

  2. In a bowl combine the cornflour, smoked paprika, chilli flakes, onion granules garlic granules and mix until they're combined. Place your milk in another bowl and then you're ready to coat your cauliflower.

  3. Start by dipping each bit cauliflower in the milk and then in the cornflour coating mix, making sure that the cauliflower is completely covered.

  4. Pop the coated cauliflower in a frying pan with some oil... enough to spread across all the cauliflower. Leave the pan on a medium heat for around 10 minutes (main sure that your cauliflower isn't burning). After 10 minutes, turn the cauliflower over and leave on the heat, for a further 10 minutes.

  5. Once the cauliflower is cooked and crispy, take the pan off the heat.

– To Serve –

  1. Place your salad onto your wraps, and add the cauliflower on top.

  2. Add your yoghurt and sprinkle the chopped parsley on top everything.

  3. Fold the wraps over and enjoy!



InstagramTwitterFacebookPinterest

• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes

Disclaimer

15 views0 comments

Recent Posts

See All