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.
Reviews from our home cooks
LOVE THIS! Such a fun veggie option! The cauliflower tasted amazing all fried up with tempura batter and BBQ seasoning. Loved the addition of the naan and the pickle in the slaw! Would get this again!
Wow! Cauliflower has been elevated here. The tempura batter really gave it a nice tasty crunch without being too heavy. The slaw is nice and refreshing, perfect for a summer BBQ. This has to be one of the best veggie dishes I've had. I did skip the potato chips and made oven fries instead. Just my personal preference.
Wow. My return to Hello Fresh was just made incredible by this meal!!! The flavor was incredible. Smokey sweet BBQ. Soft naan. Crunch from the tempura in the cauliflower was perfect crunch (with the chips!)
I think this is the first time that I felt like the item to coat in tempura batter to the batter was in proportion. It didn't get super goopy. The slaw was a surprise - SO GOOD. The one note I had was that the naan felt like too much. I think a thinner bread (maye pita) would have been better. Otherwise I hope this comes back often!
Using Naan bread as a "taco" shell was way, way, WAY too big. It was hard to pick up and take a bite without food falling out of the other end. There was very little BBQ taste on the cauliflower, even tho we used the whole packet of seasoning. We like cauliflower very much, so we just ate through the lackluster taster. We'll NOT order this again as long as it uses Naan bread: Flour tortillas would work much better. More cole slaw would be nice, too.
Wow. Went into this one thinking this is going to be just alright, but we loved it. It was so crispy, flavorful, and filling.
We really enjoyed this dish. We liked the flavors and textures. We thought the chips were a little bit of an afterthought and didn't really need them with the meal. Overall it was delicious.
The sauce made it sooooo damn good! I'd love to see you incorporate that bbq into other veggie friendly recipes!
This was one heck of a tasty plate of food. If I had to say anything just that the slaw isn't creamy enough
I think I would either do smaller Naan bread or small flour tortillas. Additionally, I needed a little bit of spice. Maybe a sliced up jalapeño would be good to add as a topping. I say that is it just needed a little extra kick.
