Asian Cauliflower Lettuce Wraps

Recipe

15 INGREDIENTS • 5 STEPS • 25MINS

Asian Cauliflower Lettuce Wraps

4.5

6 ratings

These Asian Cauliflower Lettuce Wraps are light and flavorful with a little kick! They'ew vegetarian, vegan, gluten-free, grain-free, and dairy-free!

Asian Cauliflower Lettuce Wraps

Save

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

These Asian Cauliflower Lettuce Wraps are light and flavorful with a little kick! They'ew vegetarian, vegan, gluten-free, grain-free, and dairy-free!

25MINS

Total Time

$12.30

Cost Per Serving

Ingredients

Servings

2

US / Metric

8

Romaine Lettuce

1 head

3 Tbsp

1

Red Onion, thinly sliced

1

Red Bell Pepper, thinly sliced

2 Tbsp

Peanut Butter

2 Tbsp

Almond Milk

1 tsp

Apple Cider Vinegar

1 tsp

1/2 tsp

Ground Turmeric

1/4 cup

Peanuts

to taste

to taste

as needed

Coconut Oil Cooking Spray

1 tsp

Toasted Sesame Oil

Nutrition Per Serving

VIEW ALL

Calories

410

Fat

23.8 g

Protein

17.7 g

Carbs

41.8 g

Asian Cauliflower Lettuce Wraps

Save

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

Cooking InstructionsHide images

step 1

Preheat oven to 400 degrees F (200 degrees C) and coat baking sheet with Coconut Oil Cooking Spray (as needed).

step 2

Wash and break Cauliflower (1 head), into small pieces. Arrange the cauliflower on prepared baking sheet in a single layer and drizzle with Sriracha (1 Tbsp) Bake for 10 minutes.

step 2 Wash and break Cauliflower (1 head), into small pieces. Arrange the cauliflower on prepared baking sheet in a single layer and drizzle with Sriracha (1 Tbsp) Bake for 10 minutes.

step 3

After ten minutes, shift cauliflower towards one end and add the Red Bell Pepper (1) and Red Onion (1) to the baking sheet. Bake additional 4 minutes or until veggies are partially cooked.

step 3 After ten minutes, shift cauliflower towards one end and add the Red Bell Pepper (1) and Red Onion (1) to the baking sheet. Bake additional 4 minutes or until veggies are partially cooked.

step 4

While veggies cook, combine Peanut Butter (2 Tbsp), Sriracha (2 Tbsp), Almond Milk (2 Tbsp), Apple Cider Vinegar (1 tsp), Maple Syrup (1 tsp), Toasted Sesame Oil (1 tsp), and Ground Turmeric (1/2 tsp) in a bowl and blend until well combined.

step 4 While veggies cook, combine Peanut Butter (2 Tbsp), Sriracha (2 Tbsp), Almond Milk (2 Tbsp), Apple Cider Vinegar (1 tsp), Maple Syrup (1 tsp), Toasted Sesame Oil (1 tsp), and Ground Turmeric (1/2 tsp) in a bowl and blend until well combined.

step 5

Allow veggies to cool 3 to 5 minutes, then add cauliflower, red onions, bell pepper, and Peanuts (1/4 cup), to Romaine Lettuce (8). Drizzle with Sriracha sauce, then garnish with Fresh Cilantro (to taste) and Hemp Hearts (to taste).

step 5 Allow veggies to cool 3 to 5 minutes, then add cauliflower, red onions, bell pepper, and Peanuts (1/4 cup), to Romaine Lettuce (8). Drizzle with Sriracha sauce, then garnish with Fresh Cilantro (to taste) and Hemp Hearts (to taste).

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Sandwiches & Wraps

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