Roasted Cauliflower Lettuce Wraps with Korean BBQ-Inspired Sauce Recipe
Get ready to fall in love with a meal that is light, satisfying, and absolutely packed with flavor: Roasted Cauliflower Lettuce Wraps with Korean BBQ-Inspired Sauce. Tender, golden-brown cauliflower is enveloped in a sweet, spicy, and savory sauce, all snuggled into crisp butter lettuce leaves and finished with an array of crunchy, fresh toppings. This vegetarian delight brilliantly blends bold Korean-inspired elements with nourishing veggies, creating wraps so irresistible that you’ll want to make them a regular at your dinner table.
Ingredients You’ll Need
Ingredients You’ll Need
Simple pantry ingredients shine in this recipe, each one bringing something vital—whether it’s the umami punch of soy sauce or the fiery kick of gochujang. Together, they create a colorfully delicious harmony, and you probably have most things on hand!
- Cauliflower: The blank canvas for our sauce, roasting brings out its naturally nutty, sweet flavor and a golden edge.
- Olive oil: Encourages perfect caramelization, adding healthy fats and richness.
- Salt: Draws out moisture, highlighting the cauliflower’s sweetness.
- Black pepper: Adds a subtle bite to balance the flavors.
- Garlic powder: Layers in earthy, mellow depth that works beautifully with the sauce.
- Low-sodium soy sauce: Provides salty, umami notes while keeping the sodium in check.
- Gochujang (Korean chili paste): The heart of our BBQ flavor, with mild heat and wonderful fermented complexity.
- Honey or maple syrup: Brings sweetness to balance spice and tang; use maple syrup for a vegan option.
- Rice vinegar: A splash of tang to brighten up every bite.
- Sesame oil: Deep, nutty, and aromatic—just a teaspoon is all you need for impact.
- Fresh ginger: Grated for a zippy, warming undertone in the sauce.
- Minced garlic: Rounds out the sauce with sharp, savory depth.
- Butter lettuce leaves: The perfect handheld wrap—tender and slightly sweet; other lettuce types work too.
- Shredded carrots: For crunch, color, and a subtle earthy sweetness.
- Sliced green onions: Add freshness and sharp, oniony flavor.
- Toasted sesame seeds: A finishing touch of nutty crunch and visual pop.
- Fresh cilantro (optional): Adds a burst of greenery and herby complexity if you love it!
How to Make Roasted Cauliflower Lettuce Wraps with Korean BBQ-Inspired Sauce
Step 1: Roast the Cauliflower
Set your oven to 425°F (220°C) and grab a large baking sheet lined with parchment—this makes cleanup effortless. Toss the cauliflower florets in olive oil, salt, black pepper, and garlic powder, making sure every little nook is coated. Spread them out in a single layer—crowding leads to steaming instead of roasting—and let them bake for 25 to 30 minutes, flipping halfway so everything turns perfectly golden and tender.
Step 2: Make the Korean BBQ-Inspired Sauce
While the cauliflower is working its magic in the oven, whisk together the soy sauce, gochujang, honey or maple syrup, rice vinegar, sesame oil, grated ginger, and minced garlic in a small saucepan. Place it over medium heat and stir until it simmers gently—let it bubble for about 2 to 3 minutes until slightly thickened. This step takes the sauce from basic to bold with every whisk.
Step 3: Toss Cauliflower in Sauce
Once your cauliflower is roasted and still piping hot, transfer it to a large bowl. Pour that gorgeous, glossy Korean BBQ-inspired sauce all over and toss until the florets are evenly coated. Don’t skimp—every piece should be fully enrobed in that punchy, sticky sauce!
Step 4: Assemble the Lettuce Wraps
Now, it’s assembly time! Lay out your butter lettuce leaves (or any favorite crisp variety) and spoon a generous heap of saucy cauliflower into each one. Layer on shredded carrots, then sprinkle with green onions and sesame seeds for a fresh crunch, and a flourish of cilantro if you’d like. There’s no wrong way to pile them up, so build them to your heart’s content.
Step 5: Serve and Enjoy
Serve your Roasted Cauliflower Lettuce Wraps with Korean BBQ-Inspired Sauce right away while they’re warm and vibrant. These wraps make a stunning main course, and they’re equally impressive as a shareable appetizer!
How to Serve Roasted Cauliflower Lettuce Wraps with Korean BBQ-Inspired Sauce
Garnishes
Garnishing really takes these wraps to the next level. A handful of toasted sesame seeds, a sprinkle of green onions, and a scattering of fresh cilantro not only add color and crunch but also enhance the flavor profile with each bite. For a little extra zing, a drizzle of sriracha or your favorite chili crisp is fantastic.
Side Dishes
Pairing these wraps with simple sides lets them shine even more. Steamed jasmine rice, a light cucumber salad, or pickled vegetables complement the intense flavors of the Roasted Cauliflower Lettuce Wraps with Korean BBQ-Inspired Sauce without overpowering them. If you’re feeling extra, Korean-style sweet potato fries or miso soup can make it a feast!
Creative Ways to Present
Presentation is half the fun! Arrange wraps on a platter lined with extra lettuce leaves and scatter toppings in little bowls for a build-your-own bar at gatherings. Mini versions using smaller lettuce leaves make cute, bite-sized party appetizers. Or pile everything onto a larger lettuce “boat” for a playful, deconstructed salad twist.
Make Ahead and Storage
Storing Leftovers
To keep leftovers fresh, store the sauced cauliflower separately from the lettuce and toppings. Place each component in airtight containers in the refrigerator—this way, the lettuce stays crisp, and the cauliflower doesn’t lose its texture. The cauliflower and sauce will keep well for up to 3 days.
Freezing
While fresh is best for these wraps, you can freeze the roasted cauliflower if needed—just hold off on assembling the wraps. Let the cauliflower cool completely, then freeze in a single layer on a tray before transferring to a sealed bag. They’ll last up to a month. Thaw overnight in the fridge and reheat gently before tossing in sauce.
Reheating
The best way to reheat the cauliflower is on the stovetop or in a hot oven, which keeps it from getting soggy. Warm in a skillet over medium heat or spread on a baking sheet and bake at 400°F (200°C) for 5-7 minutes. Add the sauce after heating for bold, fresh flavor.
FAQs
Can I make Roasted Cauliflower Lettuce Wraps with Korean BBQ-Inspired Sauce vegan?
Absolutely! Simply swap the honey in the sauce for maple syrup or agave, and you’ve got a completely vegan-friendly wrap that’s every bit as delicious.
What can I use instead of gochujang?
If you don’t have gochujang, a mix of sriracha and a touch more soy sauce works in a pinch, or try another chili paste you enjoy. The unique flavor of gochujang is special, but substitutions can still bring heat and depth.
Are these wraps gluten-free?
Definitely! Just swap the soy sauce for tamari or coconut aminos, and you’re set—Roasted Cauliflower Lettuce Wraps with Korean BBQ-Inspired Sauce are an awesome gluten-free option.
Can I prepare any part ahead of time?
Yes! You can roast the cauliflower and make the sauce a day in advance, storing them separately in the fridge. When it’s time to eat, just reheat, assemble, and enjoy—super convenient for quick lunches or dinners.
What’s the best lettuce for these wraps?
Butter lettuce is classic for its pliable, tender leaves, but iceberg or romaine work well, too. Choose what’s freshest at your store—the key is crispness and sturdy leaves that can hold all that saucy yumminess.
Final Thoughts
Give these Roasted Cauliflower Lettuce Wraps with Korean BBQ-Inspired Sauce a try the next time you want something fun, flavorful, and nourishing for dinner. They’re a guaranteed crowd-pleaser and just plain satisfying, whether you’re enjoying them solo or sharing with friends. Happy wrapping!
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Roasted Cauliflower Lettuce Wraps with Korean BBQ-Inspired Sauce Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
These Roasted Cauliflower Lettuce Wraps with a flavorful Korean BBQ-inspired sauce are a delightful fusion of textures and tastes. Perfect for a light and satisfying meal, these wraps are packed with savory roasted cauliflower and fresh, crunchy vegetables, all drizzled with a sweet and slightly spicy sauce.
Ingredients
Cauliflower:
- 1 medium head cauliflower, cut into small florets
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Korean BBQ Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
Wraps:
- 8 large butter lettuce leaves
- 1/2 cup shredded carrots
- 1/4 cup sliced green onions
- 1 tablespoon toasted sesame seeds
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the Oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Roast Cauliflower: Toss cauliflower with olive oil, salt, pepper, and garlic powder. Roast for 25-30 minutes until golden brown.
- Make BBQ Sauce: Simmer soy sauce, gochujang, honey, rice vinegar, sesame oil, ginger, and garlic in a saucepan.
- Coat Cauliflower: Toss roasted cauliflower in the BBQ sauce.
- Assemble Wraps: Place saucy cauliflower in lettuce leaves. Top with carrots, green onions, sesame seeds, and cilantro.
- Serve: Enjoy immediately.
Notes
- Romaine or iceberg lettuce can be substituted for butter lettuce.
- Adjust gochujang for desired spice level. Add extra sauce if preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Assembly
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 2 wraps
- Calories: 220
- Sugar: 10g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
