Light, crispy and super refreshing, these make a beautiful lunch. We fried the cauliflower for a more indulgent version but bake it in the oven or air fryer for a healthier variation, the extra sauce makes a beautiful dipping sauce.
Crispy cauliflower Bang Bang burritos
Light, crispy and super refreshing, these make a beautiful lunch. We fried the cauliflower for a more indulgent version but bake it in the oven or air fryer for a healthier variation, the extra sauce makes a beautiful dipping sauce.
Takes 30 minutes
Serves 2
Ingredients
Batter
- 8 tbsp flour
- 1 tbsp smoked paprika
- 100 ml oat milk
- pinch salt
Sauce
- 4 tbsp tahini
- 1/4 tsp black pepper
- 1 tbsp apple cider vinegar
- 2 cm ginger
- 1 clove garlic
- 1/2 red chilli
- 2 tbsp tamari
- 2 tbsp maple syrup
- 3 tbsp tomato paste
- 5 tbsp water
- pinch salt
Breading
- 100 g panko bread crumbs
Other ingredients
- 1 head cauliflower
- 150 ml sunflower oil for frying
- 1/2 cucumber
- 1/4 red onion
- 250 g kidney beans
- 2 tbsp apple cider vinegar
- 1 tsp cumin
- pinch salt
- 1 avocado
- 10 cherry tomatoes
- 15 g fresh coriander
- 1/2 lemon
- 2 wraps
Instructions
- Fill and boil the kettle. Get a medium sized saucepan and add a generous pinch of salt. Add in the just boiled water and drop in the cauliflower florets. Blanche for 5-6 mins until ¾ cooked. Drain in a sieve and leave to drain.
- For the sauce, peel and finely dice the garlic clove and ginger. Finely dice the ½ chilli. Mix together all of the sauce ingredients in a tall glass or jar. Next mix together the batter ingredients along with ½ of the sauce and mix together into a wide bowl with a fork.
- Put the bread crumbs into a wide bowl.
- Arrange an assembly line of the blanched cauliflower, batter, then breadcrumbs. Arrange a plate with a paper towel near the stove to place cauliflower after battered and cooked. Heat the sunflower oil in a small – medium sized saucepan on high heat once hot, reduce to a medium heat. In small batches dip cauliflower florets in the prepared batter to coat, then in breadcrumbs mixture for a thick delicious crispy cauliflower!
- Add the battered cauliflower into the hot oil for 2-3 minutes turning regularly until golden all over. Once cooked, place on a paper towel to soak up some of the extra oil.Alternatively, place the battered cauliflower into a preheated oven and bake at 180 degrees for 15 mins.
- Finely dice the cucumber into approx ½ cubed and finely dice the red onion. Place into a large bowl with drained and rinsed Kidney beans. Add in Apple Cider Vinegar, Cumin, Salt to the bowl and mix. Set aside. Prepare guacamole by removing seed & skin of avocado and chopping the flesh. Quarter the cherry tomatoes and finely dice stalks and leaves of Coriander. Add to a bowl with a pinch of salt, a pinch of ground black pepper and juice of half a lemon. Use a fork to mash together.
- Take a wrap and add a few spoonfuls of guacamole, bean salad, and 2-3 florets of cauliflower. Drizzle two spoonfuls of the extra sauce on top. Wrap up the burrito and enjoy!Repeat with the remaining ingredients for the second burrito
