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Cauliflower teriyaki burritos
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 25 minutes minutes
I could put it all in wraps and make burritos. Today it's a teriyaki with cauliflower and rice, which goes really well with a cocktail sauce. In a burrito, it is also simply much more practical for any occasion. We also grilled the burritos today, for example, and that worked really well too. Have fun trying them out!
These Ingredients make:
2
Burritos
Cook rice Cook the rice according to the packet instructions until it is done. Then set aside
Prepare the cauliflower Cut the cauliflower into small florets.
Blanch the cauliflower in a pan of boiling water for 3 minutes, then drain.
Prepare the seasoning mix Peel and finely chop the ginger.
Peel and finely chop the garlic.
Peel the white onions and cut into thin slices.
Cut the spring onions into rings.
Deseed and finely chop the chili peppers.
Heat a little oil in a pan and fry the ginger, garlic, onions, spring onions and chillies until soft.
Prepare the teriyaki sauce and add the cauliflower Add the soy sauce, brown sugar, dissolved starch and lime juice to the pan.
Stir everything well and simmer until the sauce has thickened.
Add the blanched cauliflower florets to the teriyaki sauce in the pan and simmer for a further 5 minutes until they are well coated with the sauce.
Prepare the cocktail sauce Mix the vegan mayo, ketchup, mustard, vinegar, lime juice, maple syrup, salt, pepper and paprika powder in a bowl.
Fill and serve the wrap Spread 3 tbsp of the cocktail sauce on each wrap
Spread the cooked rice on top of the wraps.
Spoon the teriyaki cauliflower mixture generously onto the rice, garnish with toppings and roll up.
Fry the rolled-up burritos on both sides until golden brown and enjoy.
Nutrition Facts
Cauliflower teriyaki burritos
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
