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Roasted Cauliflower Lettuce Wraps with Korean BBQ-Inspired Sauce Recipe

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These Roasted Cauliflower Lettuce Wraps feature tender, caramelized 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 dish offers a delicious, plant-based take on classic Korean flavors with a perfect balance of sweet, spicy, and savory notes.

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

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 chili paste; adjust for heat preference)
  • 1 tablespoon toasted sesame oil
  • 1/2 tablespoon cornstarch

Toppings

  • 1/4 cup crushed peanuts
  • 2 tablespoons minced chives
  • 1/4 cup mayo
  • 1 teaspoon sriracha (for spicy mayo)

Instructions

  1. Roast the cauliflower: Preheat your oven to 450°F (230°C). Toss the cauliflower florets in olive oil and sprinkle with salt. Spread them out evenly on a baking sheet and roast for about 30 minutes, until tender and golden brown on the edges.
  2. Make the sauce: Meanwhile, combine soy sauce, brown sugar, garlic, ginger, rice vinegar, sambal oelek, toasted sesame oil, and cornstarch in a blender or food processor. Blend until smooth. Pour the sauce into a small saucepan and gently simmer over low heat, stirring occasionally, until it thickens slightly and the flavors meld, about 5-7 minutes.
  3. Toss cauliflower with sauce: Once roasted, pour the prepared sauce directly onto the baking sheet with the cauliflower. Toss gently to coat all florets evenly in the sauce.
  4. Prepare spicy mayo: In a small bowl, mix the mayo with sriracha to create a spicy mayo drizzle.
  5. Assemble lettuce wraps: Arrange the sauced cauliflower florets inside each butter lettuce cup. Drizzle with extra sauce and spicy mayo, then sprinkle with crushed peanuts and minced chives for crunch and freshness.
  6. Serve: Serve immediately for the best texture and flavor, enjoying the combination of saucy, crunchy, and spicy bites.

Notes

  • Adjust chili paste or sriracha amounts according to your preferred spice level.
  • You can substitute peanut toppings with toasted sesame seeds or chopped cashews if preferred.
  • For gluten-free version, ensure soy sauce is tamari or gluten-free.
  • These wraps are best enjoyed fresh to keep lettuce crisp.
  • Leftover sauced cauliflower can be refrigerated and lightly reheated but lettuce should be fresh.

Find it online: https://simpleplatter.com/roasted-cauliflower-lettuce-wraps-with-korean-bbq-inspired-sauce-recipe/