BBQ Cauliflower Wraps
Ever craving something meaty but you don’t want the heaviness of meat? This dish is perfect for a meaty-tasting, light meal, that is easier to digest.
YIELD: 1
INGREDIENTS:
1/2 cup of cauliflower florets
2 Tbsp BBQ sauce (preferably a brand low in sugar or homemade)
1/2 Tsp smoked paprika
Salt and pepper to taste
2 homemade corn tortillas (or sub another wrap of your choice)
2 Tbsp of hummus or mashed avocado (1 Tbsp per tortilla)
A variety of veggies of your choice to fill the tortillas, you don’t need a lot (think: julienned carrot, cucumber, radish or shredded lettuce)
1 small diced scallion
4 slices of pickled onions or pickles (optional to top)
INSTRUCTIONS:
Preheat oven to 350.
Chop 1/2 cup cauliflower florets. Mix in a bowl with 2 Tbsp of your favorite bbq sauce (preferably a brand low in sugar), 1/2 tsp smoked paprika, salt and pepper. Mix ingredients with a spoon or tongs until cauliflower is evenly coated. Lay on a lined baking sheet and roast for 20 minutes. Give florets a mix half-way through to promote even cooking.
While the cauliflower is roasting, prep the tortillas. Warm up the tortillas for a few minutes in the toaster or oven until soft and malleable. Then generously spread avocado or hummus on the bottom of the tortillas. Layer on veggies of your choice, I like to add a few crunchy vegetables (like julienned carrot, cucumber, radish or shredded lettuce.)
Once the cauliflower is done, carefully layer the florets on top and add diced scallions. Lastly (this is optional), top with a pickled vegetable (pickled onions or sliced pickles) for an acidic touch.
Enjoy!