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NST kitchen · dinner

Sweet chilli cauliflower wraps

Roasted cauliflower with a sweet chilli glaze, crunchy lime slaw and a spoon of mayonnaise in a warm wrap.

  • vegan
Prep (est.)
20 min
Cook (est.)
35 min
Total (est.)
55 min
Base servings
2
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Serving illustration of a sweet chilli cauliflower wrap cut in half, showing cauliflower, red cabbage, carrot and mayonnaise.
Serving illustration, not a photograph.Serving illustration, not a photographed cooking result. Portions and appearance are illustrative; actual results may vary.Original NST visual

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Ingredients

Original recipe: 2

One fixed batch makes 2 servings. Keep the listed quantities, pan and method unchanged. For more, repeat the full batch; for fewer, follow the recipe's storage guidance for unused portions.

Ingredients for 2 servings.

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You will need

  • Oven, large shallow baking tray and oven gloves
  • Mixing bowl, slaw bowl, knife, board and scales
  • Measuring spoons and equipment for warming wraps

Let's make it

The method

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0 of 5 steps marked

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  1. Step 1. Coat the cauliflower

    Heat the oven to 200°C fan / 220°C conventional. Toss the dry florets with oil in the mixing bowl, then sprinkle over cornflour and paprika and toss until lightly coated without loose dry pockets. Spread on the tray in one uncrowded layer.

  2. Step 2. Roast

    Roast for about 25–30 minutes, turning halfway through, until the florets are tender in the middle and lightly browned at the edges. Check a stem with a fork. If still hard, cook longer before glazing.

  3. Step 3. Make the slaw

    Mix cabbage and carrot with 15 ml of the lime juice. Keep covered and chilled until serving. Stir the remaining 5 ml lime juice into the sweet chilli sauce in a clean bowl.

  4. Step 4. Glaze briefly

    Carefully toss the hot, tender cauliflower with the sweet chilli mixture, return to the tray and roast for another 3–5 minutes until hot and coated. Watch closely: the sugary glaze can burn. Meanwhile warm the wraps by their packet method.

  5. Step 5. Build the wraps

    Spread mayonnaise over the warm wraps. Drain any excess liquid from the slaw, then divide slaw and hot cauliflower between them. Fold in the sides and roll; serve excess filling alongside rather than overfilling. Eat immediately.

Make it work for you

Swaps & variations

  • Use white cabbage instead of red in the same weight.
  • For a non-vegan version, ordinary mayonnaise can replace vegan mayonnaise; it normally adds egg and may contain mustard.

Recipe notes & sources

Sources support the points stated below; they are not evidence that NST has cooked or tested this recipe.

  • FSA cooking guidance

    Cooking endpoints, clean temperature probes and once-only reheating; not validation of these recipes, estimated times or flavours.

    Checked 2026-10-23
  • FSA chilling and defrosting guidance

    Prompt cooling, chilled leftovers and label-led storage; no shelf-life experiment has been conducted by NST.

    Checked 2026-10-23
  • FSA allergen advice for consumers

    Ingredient and precautionary-label checks, including the distinction between vegan and allergen-free; no product certified.

    Checked 2026-10-23

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