A vegan twist on a fast food favorite using roasted cauliflower seasoned with Spanish paprika and a cashew crema. Assembled with crunchy tortillas, pickled red onion, avocado, and iceberg lettuce, then toasted to perfection.
Step 1: Roast cauliflower with Spanish paprika, EVOO, salt, and pepper in a 450° oven.
Step 2: Once cooled, chop the cauliflower into smaller pieces to serve as 'meat'.
Step 3: Make a cashew crema by blending adobo chiles, lime, lime zest, garlic clove, cashews, cilantro, and water.
Step 4: Bake smaller tortillas/wraps until crunchy.
Step 5: Assemble the wrap with roasted cauliflower, cashew crema, pickled red onion, avocado, and iceberg lettuce.
Step 6: Toast the entire crunch wrap in a hot 10" cast iron pan.
