Fruit and Vegetable illustration

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
Keyword bangbang, burrito
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