Light, crispy, and refreshing, these burritos make a beautiful lunch. We fried the cauliflower for a more indulgent version, but you can bake it in the oven or air fryer for a healthier option. The extra sauce works wonderfully as a dip.
Takes 30 minutesminutes
Serves 2
Ingredients
Batter
8tbspflour
1tbspsmoked paprika
100mloat milk
pinchsalt
Sauce
4tbsptahini
1/4tsp black pepper
1tbsp apple cider vinegar
2cmginger
1clovegarlic
1/2red chilli
2tbsptamari
2tbspmaple syrup
3tbsptomato paste
5tbspwater
pinch salt
Breading
100gpanko bread crumbs
Other ingredients
1headcauliflower
150mlsunflower oil(for frying)
1/2cucumber
1/4red onion
250gkidney beans
2tbspapple cider vinegar
1tspcumin
pinchsalt
1avocado
10cherry tomatoes
15gfresh coriander
1/2lemon
2wraps
Instructions
Blanch the cauliflower: Fill and boil the kettle. In a medium-sized saucepan, add the boiled water and a generous pinch of salt. Drop in the cauliflower florets and blanch for 5-6 minutes until ¾ cooked. Drain and leave to cool.
Make the sauce: In a tall glass or jar, mix all the sauce ingredients—ginger, garlic, diced red chilli, tahini, black pepper, apple cider vinegar, tamari, maple syrup, tomato paste, water, and a pinch of salt.
Prepare the batter: In a wide bowl, mix together the flour, smoked paprika, oat milk, and a pinch of salt. Stir in half of the sauce to form a smooth batter.
Prepare the breading: In another wide bowl, place the panko bread crumbs.
Set up the assembly line: Arrange the blanched cauliflower, batter, and breadcrumbs in a line. Have a plate with paper towels ready to place the fried cauliflower on.
Fry the cauliflower: Heat the sunflower oil in a medium-sized saucepan on high heat. Once hot, reduce to medium heat. In small batches, dip each cauliflower floret into the batter, then coat with the breadcrumbs. Fry for 2-3 minutes, turning regularly, until golden. Transfer to a paper towel to absorb excess oil. Alternatively, bake at 180°C for 15 minutes.
Make the bean salad: In a large bowl, combine the diced cucumber, diced red onion, kidney beans, apple cider vinegar, cumin, and a pinch of salt. Set aside.
Prepare the guacamole: Remove the seed and skin of the avocado and chop the flesh. Add to a bowl with the cherry tomatoes, fresh coriander, a pinch of salt, a pinch of black pepper, and the juice of half a lemon. Mash together with a fork.
Assemble the burritos: Take a wrap and add a few spoonfuls of guacamole, bean salad, and 2-3 cauliflower florets. Drizzle with two spoonfuls of the extra sauce. Wrap the burrito and enjoy! Repeat with the remaining ingredients for the second burrito.
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