Sticky Cauliflower Lettuce Wraps
Crispy roasted cauliflower florets dressed in a sticky Korean-inspired sauce may be better than the classic chicken lettuce wrap!
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
Instructions
- Preheat the oven to 425° , line a baking sheet with parchment paper.
- 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
- Meanwhile, place all of the sauce ingredients in a blender and blend until smooth.
- Transfer to a small sauce pot and simmer over medium-low heat until it begins to thicken, about 10-15 minutes.
- 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
- Scoop 2-3 tbsp of the coated cauliflower onto each large lettuce leaf.
- Top with a drizzle of the remaining sauce, crushed peanuts, green onions, and a drizzle of sriracha or sriracha mayo. Serve immediately and enjoy.