Crispy Cauliflower Lettuce Wraps

Fresh lettuce wraps with crispy cauliflower, spicy sauce and pickled cabbage and red onions. Protein packed and easily vegan by substituting for dairy-free yogurt. Allows for 3-4 wraps each depending on leaf size.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Pre-heat the oven to 220 degrees Celsius.

Step 2

Strain a tin of chickpeas and spread them flat on a baking tray. Feel free to add some extra oil or seasonings at this point. Place the chickpeas in the oven for around 15 minutes, or until crispy all the way through.

Step 3

Meanwhile, chop the cauliflower into small pieces and place in a bowl with the rest of the batter ingredients. Stir with a spatula until we’ll mixed and all of the cauliflower is coated.

Step 4

When your chickpeas are done, place them in a blender and blend into a fine crumb. Add this to a bowl with the panko breadcrumbs, some salt and pepper, and tajin or paprika. If you want to skip the chickpeas, you can substitute for another 1/2 cup of panko, but you will lose a lot of the protein in this meal.

Step 5

Toss your coated cauliflower in the crumb mixture, fully coating each piece and place on a baking tray lined with grease-proof paper.

Step 6

Cover the tray with tinfoil to prevent the batter from burning and bake for 15 minutes. Remove the foil and bake for a further 7 minutes.

Step 7

To prepare the sauce, mix the ingredients together in a bowl and set to the side.

Step 8

Prepare your romaine leaves by rinsing and leaving the whole. Top the leaves with pickled red cabbage and onion.

Step 9

Top the pickles with your baked cauliflower bites before drizzling with the sauce and finishing with spring onions, sesame seeds and a squeeze of lime.