Crispy BBQ Cauliflower Naan Wraps
with Pickle Slaw & Potato Chips
- Milk
- Wheat
- Eggs
What’s not to love about vegetarian naan wraps packed with crispy fried cauliflower and a ton of backyard BBQ flavor? Along with the BBQ-spiced cauliflower, you’ll stuff these wraps with a tangy pickle slaw that brings a fresh crunch to each bite. Complete the meal with a drizzle of creamy BBQ sauce and a side of potato chips.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Sliced Dill Pickle
8 tablespoon
BBQ Sauce
2 unit
Naan Bread
(Contains: Milk, Wheat)
1 teaspoon
Cumin
8 ounce
Red Cabbage and Carrot Mix
4 tablespoon
Mayonnaise
(Contains: Eggs)
82 g
Tempura Batter Mix
(Contains: Milk, Wheat, Eggs)
10 ounce
Cauliflower Florets
1 tablespoon
Sweet and Smoky BBQ Seasoning
1 unit
Potato Chips
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
½ teaspoon (tsp)
Sugar
2 tablespoon (tbsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Roughly chop pickle. Cut cauliflower into 1-inch pieces.
In a medium bowl, combine cabbage and carrot mix, chopped pickle, sour cream, half the mayonnaise, ½ tsp sugar (1 tsp for 4 servings), salt, and pepper.
In a small bowl, whisk together BBQ sauce and remaining mayonnaise.
In a large bowl, whisk together tempura batter mix, BBQ Seasoning, half the cumin, ⅓ cup water, and a pinch of salt and pepper (all the cumin and ⅔ cup water for 4 servings). TIP: If mixture seems too thick, add more water 1 tsp at a time until it reaches a pancake-batter-like consistency.
Stir in cauliflower until fully coated.
Heat a ⅓-inch layer of oil in a large, preferably heavy-bottomed, pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, using a slotted spoon, add coated cauliflower. TIP: Don’t overcrowd the pan! You'll need to work in batches.
Cook until cauliflower is golden brown and crisp, 2-3 minutes per side. Using a slotted spoon, transfer to a paper-towel-lined plate. Immediately season with a pinch of salt.
Wrap naan in damp paper towels and microwave until warm and pliable, 30 seconds.
Divide naan, flat sides up, between plates; evenly spread each piece with 2 TBSP creamy BBQ sauce. Fill with as much pickle slaw as you like; top with crispy cauliflower. Drizzle with remaining creamy BBQ sauce to taste. Fold naan in half over filling (like a taco!).
Serve naan wraps with potato chips, any remaining pickle slaw, and any remaining creamy BBQ sauce on the side for dipping.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the crispy, flavorful cauliflower, though some found it needed more seasoning or a spicier sauce.
- Ease of prep: While some found it easy to make, others noted it was messy and required more prep time and dishes.
- Suggestions: Consider using smaller naan or tortillas for easier eating; try adding jalapeños or a spicier sauce for extra kick 🌶️.
- Portions: Generous servings left many satisfied, though some felt the naan was too large or thick for the filling.
- Texture: The crispy tempura-battered cauliflower and crunchy slaw were highlights, creating a satisfying contrast of textures.
