Description
These Roasted Cauliflower Lettuce Wraps feature tender, oven-roasted cauliflower florets tossed in a flavorful Korean BBQ-inspired sauce. Served in crisp butter lettuce cups and topped with crunchy peanuts, fresh chives, and a spicy mayo drizzle, this vibrant dish delivers a satisfying plant-based meal with a perfect balance of savory, sweet, and spicy flavors.
Ingredients
Cauliflower and Lettuce
- 6-8 cups small cauliflower florets (from 1 large or 2 small heads)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 6-8 large butter lettuce cups
Toppings
- 1/4 cup crushed peanuts
- 2 tablespoons minced chives
- 1/4 cup mayonnaise
- 1 teaspoon sriracha (for spicy mayo)
Korean BBQ-Inspired Sauce
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 clove garlic
- 1-inch knob fresh ginger
- 1 tablespoon rice vinegar
- 1 tablespoon sambal oelek (or spicy chile paste or sriracha)
- 1 tablespoon toasted sesame oil
- 1/2 tablespoon cornstarch
Instructions
- Roast the cauliflower: Preheat your oven to 450°F (232°C). Toss the cauliflower florets with olive oil and salt to evenly coat. Spread them out on a baking sheet and roast for 30 minutes, allowing the florets to become tender and caramelized.
- Make the sauce: Combine the soy sauce, brown sugar, garlic, ginger, rice vinegar, sambal oelek, toasted sesame oil, and cornstarch in a food processor or blender. Blend until smooth. Pour the mixture into a saucepan and simmer over low heat, stirring occasionally, until the sauce thickens slightly and becomes glossy.
- Combine cauliflower and sauce: Once the cauliflower is roasted, pour the prepared sauce directly onto the roasting pan with the cauliflower. Gently toss the florets to coat them thoroughly in the sauce without breaking them apart.
- Prepare spicy mayo: Mix the mayonnaise with sriracha to create a spicy mayo drizzle. Adjust the amount of sriracha according to your desired heat level.
- Assemble the wraps: Arrange the sauced cauliflower florets inside butter lettuce cups. Drizzle extra sauce and spicy mayo over the top. Sprinkle with crushed peanuts and minced chives for added crunch and freshness.
Notes
- For a milder sauce, reduce or omit the sambal oelek and sriracha in the spicy mayo.
- Use gluten-free soy sauce to make the dish gluten-free.
- These wraps are best served immediately to keep the lettuce crisp.
- You can substitute butter lettuce with romaine or iceberg leaves if desired.
- For extra protein, add grilled tofu or tempeh to the wraps.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Korean-inspired
