Korean BBQ Style Cauliflower Lettuce Wraps

Cauliflower lettuce wraps with spicy mayo.

Whoa-ho-ho-ho. Just hold it right there.

I have a new conviction to share with you today, which is that tender butter lettuce was specifically put on this earth for the sole purpose of being stuffed with roasted cauliflower, generously tossed in a sweet and sticky Korean BBQ sauce, topped with chives and peanuts and spicy mayo, and finding its way straight to your mouth.

If these cauliflower lettuce wraps do not make their way into your hungry little hands this week, can you even say that you’re living? Just please reflect on that right now.

Cauliflower Lettuce Wraps – here we go!

Okay. Things are very easy here! My favorite kind of recipe.

First: we roast some cauliflower.

Then, we toss the cauliflower in a sauce that we made.

Roasted cauliflower tossed in a sauce on a pan.

And finally, we tuck it into lettuce, go wild with toppings, and FEAST!

OMG THESE ARE SO GOOD.

Cauliflower lettuce wraps with hand grabbing.

We had these at our dinner club last month (Korean-fusion theme) and oh baby, they were so good between bites of Korean mandu dumplings and sips of watermelon mojitos.

I don’t mind them as a cauli stand-alone because I load them up with peanuts and spicy mayo and it all just reeeally works for me.

But I’ve also made them with ground turkey, chicken, and tofu mixed into the cauliflower situation for a more substantial meal. And that works, too.

Bottom line: HURRY UP AND MAKE THESE. Like, wow. Yum. New favorite.

Korean BBQ Style Cauliflower Lettuce Wraps

Author: Lindsay
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6–8 servings 1x

Description

Korean BBQ Style Cauliflower Lettuce Wraps! Crispy roasted cauliflower tossed in a sweet and sticky Korean BBQ sauce, all topped with chives, peanuts, and spicy mayo. YUM.

Scale

Ingredients

Cauliflower Lettuce Wraps:

6–8 cups small cauliflower florets (1 large or 2 small heads)
olive oil
salt
butter lettuce cups
crushed peanuts
minced chives
spicy mayo (see notes)

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 a spicy chile paste, or sriracha – use less for a milder sauce)
1 tablespoon toasted sesame oil
1/2 tablespoon cornstarch

Instructions

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.
Make the sauce: Blend everything in a food processor or blender until smooth. Simmer in a saucepan over low heat until it thickens slightly.
Cauli meets sauce: Pour sauce directly onto the roasting pan – just enough to get the cauliflower nice and saucy. Toss gently to combine.
Make it pretty: Arrange the sauced up cauliflower in lettuce cups. Top with extra sauce, crushed peanuts, chives, and a drizzle of spicy mayo. Mwah!