Sink your teeth into this sweet and tangy BBQ Cauliflower burrito. Make sure to grab the large burrito tortillas from the store so you can pile everything into the burrito.
Ingredients
1 head of cauliflower
½ cup of flour
⅓ cup of panko bread crumbs
⅓ cup of cornmeal
1 ¼ cups of plain plant-milk
¼ teaspoon of garlic powder
¼ teaspoon of onion powder
½ teaspoon of sea salt
1 cup of BBQ Sauce
4 large tortillas
1 cup of slaw
2 avocados
Rice:
2 cups of brown rice
4 cups of water
½ a lime
½ teaspoon of sea salt
¼ cup of cilantro
Preparation
Rinse rice then add to a saucepan with 4 cups of water. Bring to a boil, reduce heat to a simmer and let cook for 40-45 minutes, or until liquid has absorbed. Once done cooking, add lime juice, sea salt, and ¼ cup of chopped cilantro. Preheat the oven to 425 degrees or air fryer to 400. Wash and cut cauliflower and set aside in a large bowl. Mix the next 8 ingredients (till sea salt) together in a separate bowl. Add the batter to the cauliflower and mix well. Spread evenly on a pan lined with parchment paper and bake for about 10-12 minutes, flip, then bake for an additional 10-12 minutes. If air frying, set timer for 15 minutes, tossing every 5 minutes. Next, remove the cauliflower wings from the pan and place them in a large bowl. Add BBQ sauces to the cauliflower wings. Toss and coat well. Add a loose fitting lid or plate on top of the wings and let sit for about 10 minutes or add back to the oven or air fryer for 2 minutes to crisp up. Add rice, slaw, BBQ cauliflower, and avocado to a large tortilla and carefully fold together. Warm a skillet on medium heat and place the seam of the burrito down. Cook for 2-3 minutes then flip and cook for 1-2 more minutes. Serve and enjoy!
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