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cauliflower lettuce cups

Sticky Cauliflower Lettuce Wraps

Crispy roasted cauliflower florets dressed in a sticky Korean-inspired sauce may be better than the classic chicken lettuce wrap!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Lunch
Cuisine: Asian, Korean
Ingredients Method

Ingredients
  

Lettuce Wraps
  • 1-2 heads cauliflower, trimmed into florets 6-8 cups of florets
  • 2 tbsp grapeseed oil neutral oil w/ high smoke point
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp onion powder
  • 8-10 leaves butter or bibb lettuce
  • ⅓ cup crushed roasted peanuts
  • ¼ cup green onions sliced thin
  • ¼ cup sriracha mayo ⅔ mayo, ⅓ sriracha or store-bought bang bang/dynamite sauce
Sticky Sauce
  • 2 cloves garlic minced
  • ½ in fresh ginger, peeled and grated or 2 tsp pureed ginger paste
  • ½ cup soy sauce
  • ⅓ cup light brown sugar
  • 2 tbsp hoisin sauce
  • 2 tsp lime juice juice of half of one lime
  • 1½ tbsp rice wine or white wine vinegar
  • 2 tsp sambal, chili paste, or Calabrian chili or 1 tsp crushed red pepper
  • ½ tsp sesame oil
  • 1 tsp cornstarch

Method
 

  1. Preheat the oven to 425° , line a baking sheet with parchment paper.
  2. Place cauliflower florets on the baking sheet and sprinkle with salt, pepper, onion powder, and drizzle with oil. Toss to coat evenly and roast in oven for 25-30 minutes, tossing halfway through
Sticky Sauce
  1. Meanwhile, place all of the sauce ingredients in a blender and blend until smooth.
  2. Transfer to a small sauce pot and simmer over medium-low heat until it begins to thicken, about 10-15 minutes.
  3. Drizzle 2/3 of the sauce over the cooked cauliflower, tossing to coat evenly. Place back in the over for 5 minutes or until the sauce begins to caramelize
Assemble
  1. Scoop 2-3 tbsp of the coated cauliflower onto each large lettuce leaf.
  2. Top with a drizzle of the remaining sauce, crushed peanuts, green onions, and a drizzle of sriracha or sriracha mayo. Serve immediately and enjoy.