Wash and dry produce.

Roughly chop pickle. Cut cauliflower into 1-inch pieces.

In a medium bowl, combine cabbage and carrot mix, chopped pickle, sour cream, half the mayonnaise, ½ tsp sugar (1 tsp for 4 servings), salt, and pepper.

In a small bowl, whisk together BBQ sauce and remaining mayonnaise.

In a large bowl, whisk together tempura batter mix, BBQ Seasoning, half the cumin, ⅓ cup water, and a pinch of salt and pepper (all the cumin and ⅔ cup water for 4 servings). TIP: If mixture seems too thick, add more water 1 tsp at a time until it reaches a pancake-batter-like consistency.

Stir in cauliflower until fully coated.

Heat a ⅓-inch layer of oil in a large, preferably heavy-bottomed, pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, using a slotted spoon, add coated cauliflower. TIP: Don’t overcrowd the pan! You'll need to work in batches.

Cook until cauliflower is golden brown and crisp, 2-3 minutes per side. Using a slotted spoon, transfer to a paper-towel-lined plate. Immediately season with a pinch of salt.

Wrap naan in damp paper towels and microwave until warm and pliable, 30 seconds.

Divide naan, flat sides up, between plates; evenly spread each piece with 2 TBSP creamy BBQ sauce. Fill with as much pickle slaw as you like; top with crispy cauliflower. Drizzle with remaining creamy BBQ sauce to taste. Fold naan in half over filling (like a taco!).

Serve naan wraps with potato chips, any remaining pickle slaw, and any remaining creamy BBQ sauce on the side for dipping.