Tortilla with teriyaki cauliflower, romaine lettuce and tomatoes
Batter-dipped cauliflower bites baked to perfection, topped with Kikkoman Teriyaki Sauce with Roasted Garlic, all rolled up in a tortilla with crisp lettuce, ripe tomatoes, and crunchy roasted cashews.
Preparation
Step 1
200 g cauliflower – 100 g wheat flour – 1 tsp smoked paprika – ½ tsp pepper – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 60 ml water – 1 tbsp Kikkoman Toasted Sesame Oil
Cut the cauliflower into florets.
Mix the flour, smoked paprika, pepper, Kikkoman Less Salt Soy Sauce, water and Kikkoman Sesame Oil until well combined. Dip each floret in the batter and place on a baking tray lined with greaseproof paper. Bake at 220 °C for 20 minutes.
Step 2
120 ml Kikkoman Teriyaki Sauce with Roasted Garlic – 1 romaine lettuce – 1 tomato – 2 tortillas
Dip the baked cauliflower florets in Kikkoman Teriyaki Sauce with Garlic and place them back on the baking tray. Bake for a further 5 minutes.
Divide the lettuce into separate leaves, and cut the tomato into segments. Spread the remaining Kikkoman Teriyaki Sauce with Garlic on the tortillas, add the lettuce, cauliflower and tomatoes and wrap.
Tip:
You can enrich the tortilla with additional vegetables like red onions, peppers or fresh cucumber.
Recipe-ID: 1326
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![[Translate to Englisch (EU):]](https://www.kikkoman.eu/fileadmin/_processed_/9/6/csm_Kikkoman_Naturally_Brewed_Less_Salt_Soy_Sauce_150ml_Dispenser_EN_vegan_73d375867e.webp "[Translate to Englisch (EU):]")
![[Translate to Englisch (EU):]](https://www.kikkoman.eu/fileadmin/_processed_/a/2/csm_01_Kikkoman_Teriyaki_Sauce_with_Roasted_Garlic_250ml_EN_caa996fc96.webp "[Translate to Englisch (EU):]")
200 g cauliflower – 100 g wheat flour – 1 tsp smoked paprika – ½ tsp pepper – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 60 ml water – 1 tbsp Kikkoman Toasted Sesame Oil
Cut the cauliflower into florets.
Mix the flour, smoked paprika, pepper, Kikkoman Less Salt Soy Sauce, water and Kikkoman Sesame Oil until well combined. Dip each floret in the batter and place on a baking tray lined with greaseproof paper. Bake at 220 °C for 20 minutes.
120 ml Kikkoman Teriyaki Sauce with Roasted Garlic – 1 romaine lettuce – 1 tomato – 2 tortillas
Dip the baked cauliflower florets in Kikkoman Teriyaki Sauce with Garlic and place them back on the baking tray. Bake for a further 5 minutes.
Divide the lettuce into separate leaves, and cut the tomato into segments. Spread the remaining Kikkoman Teriyaki Sauce with Garlic on the tortillas, add the lettuce, cauliflower and tomatoes and wrap.
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