vegan
⏳ Prep Time: 45 minute
23 Jan 2020
143.7 kcal
13.3 gm
17 gm
2.5 gm
Cauliflower florets raw -100 g
garlic pods -2
salt
soya granules - 20g
Ginger garlic paste -1 tsp
black pepper powder
italian seasoning
olive oil -2 g
bell peppers - chopped
purple cabbage - chopped
brocolli - blanched
wheat flour/ rice flour - 5 g
For cauli garlic sauce In a pan heat g oil
Add chopped garlic, stir and add cauliflower florets ( garlic should remain white , do not burn till brown
add salt and tbsp water
Cover with lid and cook till cauli is little tender on slow flame
Cool and Grind in mixer with g flour to form a smooth creamy paste
Cook this paste on a slow flame Add water if too thick , cosistancy should be that of white sauce
Add black pepper and adjust salt , cauli garlic sauce is ready
Boil g soya granules with tsp ginger garlic, salt sqeeze and drain water
For wraps - Keep iceberg lettuce in cold water for minutes Separate each leaf carefully
First layer with cooked soya chunks
Sprinkle italian seasoning , add some cauli garlic sauce
add chopped bell peppers , brocolli ,purple cabbage drizzle cauli sauce sprinkle italian seasoning
soya lettuce wraps with cauli garlic sauce Are ready !! Enjoy!!!
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