Maple BBQ Cauliflower Wraps

Roasted maple BBQ cauliflower bites in sweet potato wraps with a herby butter bean spread and loads of fresh vegetables. The wraps are wholesome finger-licking goodness!

Course Lunch or Dinner

Cuisine American, Vegan

Prep Time 25

Cook Time 30

Total Time 55

Servings wraps

Calories 305

Author Anthea

Ingredients

Maple BBQ Cauliflower

1 large head of cauliflower stem removed and cut into florets
⅔ cups (105g) white rice flour or brown rice flour
½ cup (125g) water
1 tablespoon smoked paprika
1 teaspoon oregano
1 teaspoon cumin powder
1 teaspoon garlic powder
½ cup (120g) barbeque sauce of choice
2 tablespoons (40g) maple syrup to taste

Butter Bean Spread

~1 ½ cup (400g) butter beans
1 small lemon zest and juice
Handful of fresh or dried herbs of choice such as oregano, rosemary

Wraps

5 wraps of choice
1 medium bell pepper / capsicum deseeded and sliced thinly
½ cup (20g) red cabbage sliced thinly
1 small cucumber sliced thinly
1 cup (15g) salad leaves

Instructions

To make the cauliflower:

Preheat the oven to 180°C (350°F). Line 1 tray with baking paper.
In a medium bowl, combine the flour, water and spices and mix until smooth. Dip each cauliflower floret in the batter making sure all sides are covered but shaking off the excess. Place the battered cauliflower on the baking tray. Bake for 20 minutes or until the florets are tender.
In another medium bowl, combine the barbeque sauce and maple syrup and mix until combined. Toss the battered cauliflower in the sauce and return them to the baking tray. Bake the cauliflower for another 10 minutes or until golden.

To make the butter bean spread

Add all ingredients to a food processor and process until smooth.

To assemble the wraps

Place a wrap on a clean surface. Spread one side of the wrap with the butter bean spread. Place the cauliflower and vegetables on the spread and collect the sides to form a wrap. Enjoy immediately or store in an airtight container until you're ready to eat.

Nutrition