Wraps veganos de coliflor

Sauté the rice in a pan with a dash of oil. Cover with water and cook over medium heat for 35 minutes.

Chop the cauliflower and cook in boiling water with a pinch of salt for 5 minutes or until tender (but don’t overcook). Drain.

In a frying pan, sauté the cauliflower together with the drained chickpeas and spices. Add the hot sauce. Mix the cauliflower and the rice in a bowl with chopped coriander.

Spread the filling on the wheat tortillas and add some baby spinach on top.

Roll up the wraps and brown them using the EliteGrill.