Made with AI
Crispy Egg-Free Cauliflower Wraps with Pink Sauce
40 min 543 kcal per serving Medium
Ingredients
4 Servings
- cauliflower800 g
- certified egg-free breadcrumbs100 g
- all-purpose flour70 g
- unsweetened plant milk200 ml
- vegetable oil15 g
- certified egg-free vegan mayonnaise60 g
- ketchup100 g
- certified egg-free flour tortillas4 large tortillas
- shredded cabbage200 g
Instructions
- 1
Preheat the oven to 220°C (425°F). Lightly coat a large baking sheet with some of the vegetable oil.
- 2
Wash the cauliflower, dry it thoroughly, and cut it into small, bite-sized florets.
- 3
Whisk the all-purpose flour and unsweetened plant milk together in a large bowl until a smooth, thick batter forms.
- 4
Place the certified egg-free breadcrumbs in a separate shallow bowl.
- 5
Dip each cauliflower floret into the batter, allowing the excess to drip off, and then coat it thoroughly with the breadcrumbs.
- 6
Arrange the coated cauliflower in a single layer on the prepared baking sheet. Drizzle or brush it with the remaining vegetable oil.
- 7
Bake for 25–30 minutes, turning the florets halfway through, until the coating is crisp and golden and the cauliflower is tender.
- 8
Prepare the pink sauce by stirring the certified egg-free vegan mayonnaise and ketchup together until smooth and evenly colored.
