Here’s a tasty twist on your usual wraps: Roasted Cauliflower Lettuce Wraps with a Korean BBQ-inspired sauce! Imagine crispy cauliflower florets roasted to perfection, then tossed in a sweet and sticky Korean BBQ sauce. Top it off with some chives, crushed peanuts, and a spicy mayo drizzle for a delicious crunch. Here’s how you make it:
Ingredients:
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For the Cauliflower Lettuce Wraps:
- 6-8 cups of small cauliflower florets (from about 1 large or 2 small heads)
- 2 tablespoons of olive oil
- 1/2 teaspoon of salt
- 6-8 large butter lettuce leaves
- 1/4 cup of crushed peanuts
- 2 tablespoons of minced chives
- 1/4 cup of mayo mixed with 1 teaspoon of sriracha for the spicy mayo
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For the Sauce:
- 1/2 cup of soy sauce
- 1/4 cup of brown sugar
- 1 clove of garlic
- 1-inch piece of fresh ginger
- 1 tablespoon of rice vinegar
- 1 tablespoon of sambal oelek or any spicy chili paste (use less if you prefer it milder)
- 1 tablespoon of toasted sesame oil
- 1/2 tablespoon of cornstarch
Instructions:
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Roast the Cauliflower:
- Preheat your oven to 450 degrees Fahrenheit.
- Toss the cauliflower florets with olive oil and a sprinkle of salt.
- Spread them on a baking sheet and roast for about 30 minutes until they’re nicely browned and crispy.
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Prepare the Sauce:
- While the cauliflower is roasting, blend the soy sauce, brown sugar, garlic, ginger, rice vinegar, chili paste, sesame oil, and cornstarch in a food processor until smooth.
- Pour the mixture into a saucepan and simmer over low heat until it thickens slightly.
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Combine:
- Once the cauliflower is roasted, pour enough sauce over it to coat it well. Toss gently to combine everything.
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Assemble the Wraps:
- Take a lettuce leaf, place some of the saucy cauliflower in the center, then sprinkle with crushed peanuts and chives.
- Drizzle with spicy mayo and serve immediately.
Enjoy your meal! This dish is not only flavorful but also versatile. Feel free to add some protein like ground chicken, turkey, or tofu to make it even more substantial.
