Crispy Cauliflower Lettuce Wraps
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A Note from Feedfeed
Crispy, healthy and packed with flavor! @VeguKate created this play on lettuce wraps using just crunchy cabbage and roasted cauliflower for extra texture. For a quick and easy sauce, she dresses the tacos with Annie's Organic Sesame Ginger Vinaigrette.
You can even shop for all the ingredients at your local co-op (find yours here!) to give the recipe a try.
- Recipe Card
Recipe Card
ingredients
- 3 cups cauliflower florets
- 1 tablespoon avocado oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup coconut aminos
- 1/4 cup toasted sesame oil
- 1 tablespoon fresh lime juice
- 1/2 teaspoon fresh grated ginger
- 1 clove garlic, minced
- 6 curly lettuce or iceberg lettuce
- 1 handful of cilantro, chopped
- 1/2 cup shredded purple cabbage
- 1/4 cup Annie's Organic Sesame Ginger Vinaigrette
- 1 lime, cut in wedges to serve
Method
Step 1
Preheat oven to 450°F and line a baking tray with parchment paper.
Step 2
Add cauliflower to baking tray and drizzle with avocado oil. Sprinkle with salt and pepper. Roast cauliflower for 20 minutes.
Step 3
While cauliflower roasts, whisk together coconut aminos, sesame oil, lime juice, ginger and garlic until thick and creamy.
Step 4
Remove cauliflower from oven and drizzle with sesame oil mixture. Toss to combine. Return cauliflower to oven and cook for 5-8 more minutes, or until cauliflower is crispy. Watch cauliflower carefully so it doesn't get mushy!
Step 5
Prepare lettuce wraps: Stuff individual curly leaf or iceberg lettuce leaf with roasted cauliflower, cilantro, and purple cabbage. Add a squeeze of fresh lime and drizzle with Annie's Organic Sesame Ginger Vinaigrette, then serve!