A perfect vegan cauliflower crunchwrap, that is different from the usual flavors as it is filled with creamiest butter cauliflower curry, rice, and crunchy fresh salad. It is a perfect Indian flavor vegan crunchwrap that is creamy, spicy, crunchy and so so flavorful.
Cut cauliflower florets in bite-size pieces. Spread over the baking tray.
Toss the cauliflower with oil, salt, and paprika powder. Roast for about 15 minutes. Meanwhile, the cauliflower florets are roasting, prepare the curry sauce.
In a pan add vegan butter and melt over medium heat. Add chopped onions and garlic paste and sauté until translucent, for about 2 to 3 minutes.
Stir in tomato paste, half a cup of water, vegetable stock cube, salt, chili powder, Turmeric powder, and garam masala.
Once it starts bubbling add roasted cauliflower florets, dairy-free milk, and coconut cream. cook for about two to three minutes or until the sauce gets into a thick consistency. Make sure sauce gets thick otherwise it will make the crunch wrap soft.
For Vegan Crunchwrap:
Spread large flour tortilla on a flat surface. Place a couple of spoons of cooked rice in the center of the tortilla.
Next, pour over butter cauliflower curry on the bed of rice. Make sure rice and cauliflower curry are in room temperature otherwise crunch wrap will get soggy.
Next, add the tostada shell, a thin layer of lettuce, cherry tomatoes, and cucumber. Spread over some vegan mayo.
Place a small tortilla over them and fold the edges up and towards the center. Fold as tight as possible.
Heat half a tbsp of oil in a large skillet. Place the vegan crunchwrap, seam-side down, onto the pan. Cook for 2-3 min, or until golden brown. Flip and cook wrap on the other side.