Melt the butter in a large pan over a medium-high heat. Cook the butter until it is golden brown and smells nutty.
Add the cauliflower florets to the pan, then sprinkle over three-quarters of the contents of the sachet of KNORR Peri-Peri Sauce. Sauté the cauliflower, stirring often, until it has softened slightly but still has a good crunch. Season to taste with salt and pepper and set aside.
Place a separate frying pan over a medium-high heat. Dry-cook the tortilla wraps one by one, for about 3 minutes on each side, or until they are heated through and beautifully charred in places.
In a small bowl, mix together the mayonnaise and the remaining quarter-sachet of KNORR Peri-Peri Sauce powder. Set aside.
Now make the salsa. In a separate bowl, combine the onion, carrot, tomato, fresh coriander, lemon juice and red wine vinegar. Mix well and season to taste with salt and pepper.
To serve, spread the peri-peri mayonnaise on the tortillas, top with the cooked cauliflower and finish each tortilla off with a dollop of fresh salsa.