Directions
- 1Bring the vegetable broth to a boil in a large saucepan over medium heat.
- 2Drop in five cauliflower florets at a time, and parboil for 1 minute per batch, removing with a slotted spoon.
- 3Repeat until all florets have been parboiled.
- 4Allow them to cool for 5 minutes until they can be safely handled.
- 5Take the pot off the heat and allow to cool slightly.
- 6Slice the rice paper wraps in half with a pair of kitchen scissors.
- 7Dip the sliced rice paper into the broth for about 10 seconds, until softened.
- 8Wrap an individual rice paper half over each of the florets until they are covered completely.
- 9Place on a baking sheet and broil at 500F in the middle rack for 8 minutes.
- 10Watch and turn about every 2 minutes as they brown.
- 11Once lightly crisped, remove from the oven and allow to cool for 10 minutes.
- 12Toss in the hot sauce, or your preferred sauce of choice!
Ingredients
- 4 cups vegetable broth
- 1 medium size head cauliflower, broken into about 32 florets
- 16 rice paper wraps
- 0.75 cup red hot sauce or sauce of choice
Equipment
large saucepanslotted spoonkitchen scissorsbaking sheetoven
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