Roasted Cauliflower Lettuce Wraps with Korean BBQ-Inspired Sauce
Total Time
50 minutes
Prep Time
20 minutes
Cook Time
30 minutes
Rating
4.8 out of 5 stars
(35)
Ingredients
6-8 servings
- 6–8 cups small cauliflower florets (1 large or 2 small heads)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- Butter lettuce cups (6-8 large leaves)
- 1/4 cup crushed peanuts
- 2 tablespoons minced chives
- Spicy mayo (1/4 cup mayo with a 1 teaspoon of sriracha)
- 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 a spicy chile paste, or sriracha – use less for a milder sauce)
- 1 tablespoon toasted sesame oil
- 1/2 tablespoon cornstarch
How would you rate this recipe?
Preparation
Step 1
Roast the cauliflower: Preheat the oven to 450 degrees. Toss the cauliflower with a drizzle of oil and a pinch of salt. Roast for 30 minutes.
Step 2
Make the sauce: Blend everything in a food processor or blender until smooth. Simmer in a saucepan over low heat until it thickens slightly.
Step 3
Cauli meets sauce: Pour sauce directly onto the roasting pan – just enough to get the cauliflower nice and saucy. Toss gently to combine.
Step 4
Make it pretty: Arrange the sauced up cauliflower in lettuce cups. Top with extra sauce, crushed peanuts, chives, and a drizzle of spicy mayo.
Step 5
Save recipe for the next time?
Chef's notes
Spicy mayo:
mix about 1/4 cup mayo with a squirt of sriracha! Thin it out as necessary, and adjust to taste. That’s it.
For the sauce:
you can also just mince and whisk everything by hand, but I find it easier to use the food processor!
This is great with additional protein if you want to make it more substantial. I like it with ground chicken, turkey, or tofu.
