Chinese Orange Cauliflower Wrap with Bamboo Shoots and Bean Sprouts
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2 wraps
 
Ingredients
  • 1 head cauliflower
  • ¼ cup water chestnuts
  • ½ cup canned bamboo shoots, draine
  • ½ cup bean sprouts (in jar), drained
  • 2 tbs soy sauce
  • 1 tbs coconut oil
  • 1 cup spinach leaves
  • 2 tbs vegan mayonnaise
  • 2 large wraps of choice
  • Orange Sauce:
  • ½ cup orange juice (fresh is best)
  • 1 tbs fresh lemon juice
  • 1 tbs maple syrup
  • 1 tbs cornstarch
  • ¼ cup soy sauce
  • 1 tsp ground fresh ginger
  • 1 tbs red wine vinegar
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut cauliflower into bite sized chunks. Lay evenly on a cookie sheet. Sprinkle with a little salt and pepper. Place in hot oven for 25-30 minutes to roast.
  3. While cauliflower is roasting, combine all orange sauce ingredients on medium heat in a small sauce pan. Stir until warmed and all ingredients are combined and smooth. Set sauce aside.
  4. Add coconut oil to a medium sized skillet on medium heat. Once oil is melted add 2 tbs soy sauce, bamboo shoots, water chestnuts, and bean sprouts.
  5. Allow to saute until ingredients are piping hot and they have absorbed the soy sauce. Remove from heat.
  6. Once cauliflower is done, remove from oven. Toss the orange sauce and cauliflower in a large mixing bowl until all pieces are coated.
  7. Wrap assembly time. Spread 1 tbs of mayo on each tortilla, then add ½ cup spinach to each. Next, add ½ of your bamboo shoot mixture and and about ¼ of your cauliflower to each tortilla Roll up into a wrap, slice in half. Enjoy! You will have enough cauliflower to make about 2 more wraps later too!
Recipe by Peppers and Peaches at https://www.peppersandpeaches.com/orange-glazed-cauliflower-wrap-with-bamboo-shoots-bean-sprouts/