Roasted Cauliflower Lettuce Wraps with Korean BBQ-Inspired Sauce
Ingredients
- 68 68 small cauliflower florets – (1 large or 2 small heads)
- 2 tablespoons 2 tablespoons olive oil
- 1/2 teaspoon salt
- butter lettuce cups (6-8 large leaves)
- 1/4 crushed peanuts
- 2 tablespoons 2 tablespoons minced chives
- spicy mayo (1/4 cup mayo with a 1 teaspoon of sriracha)
- 1/2 1/2 soy sauce
- 1/4 1/4 brown sugar
- 1 garlic clove
- 1 fresh ginger -inch knob
- 1 tablespoon 1 tablespoon rice vinegar
- 1 tablespoon 1 tablespoon sambal oelek (or a spicy chile paste, or sriracha – use less for a milder sauce)
- 1 tablespoon 1 tablespoon toasted sesame oil
- 1/2 tablespoon 1/2 tablespoon cornstarch
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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!
Source
Original recipe: View Original