Baked Spicy Gochujang Cauliflower Wraps
Ingredients
Sauce
- 1/4 cup tamari
- 1/8 cup gochujang sauce
- 2 tablespoons maple syrup
- 1 tablespoon tomato paste
- 1 tablespoon rice vinegar
- 1 knob ginger minced
- 2 cloves garlic minced
- 1 tablespoon white and black sesame seeds
Cauliflower batter
- 1/2 medium cauliflower
- 1/2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon smoked paprika
- 1/2 cup brown rice flour
- 1/4 cup panko
- 1/4 cup smokey cheese (ground) or nutritional yeast
- 1/2 to 1 cup water
Preparation
Preheat oven to 425°F.
Break off florets of cauliflower and place in a bowl.
In a medium-sized bowl, whisk the spices together.
Add flour, panko, and ground smokey cheese, then stir to combine.
Add in 1/2 cup water and stir; slowly add more water until the batter reaches the right consistency to stick to the cauliflower.
Dip each floret into the batter, coat completely, and shake off any excess.
Place the coated florets on a parchment-lined baking sheet.
Bake for 25 minutes, then turn and continue baking for 15-20 more minutes until crispy.
Whisk all ingredients for the sauce in a small bowl.
Once the cauliflower is done, drizzle the sauce over it and toss to coat.
Use lettuce leaves for the wraps, add the sauced cauliflower, and assemble as desired.
Tips
Get creative with fillings by adding your favorite raw vegetables.
Sprinkle with sesame seeds and green onions for extra flavor and enjoy.
