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cauliflower lettuce wraps, Pinch of Yum

Korean BBQ Style Cauliflower Lettuce Wraps

23 reviews / 4.8 average

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.

Roasted cauliflower on a pan.

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.

Check Out Our Video For How To Make Korean BBQ Style Cauliflower Lettuce Wraps:

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cauliflower lettuce wraps, Pinch of Yum

Korean BBQ Style Cauliflower Lettuce Wraps


  • Author: Lindsay
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 68 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.


Ingredients

Scale

Cauliflower Lettuce Wraps:

  • 68 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

  1. 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.
  2. Make the sauce: Blend everything in a food processor or blender until smooth. Simmer in a saucepan over low heat until it thickens slightly.
  3. Cauli meets sauce: Pour sauce directly onto the roasting pan – just enough to get the cauliflower nice and saucy. Toss gently to combine.
  4. 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!

Notes

Spicy mayo: mix about 1/4 cup mayo with a squirt of sriracha! Thin it out as necessary, and adjust to taste. That’s it.

For the sauce: you can also just mince and whisk everything by hand, but I find it easier to use the food processor!

This is great with additional protein if you want to make it more substantial. I like it with ground chicken, turkey, or tofu.

  • Category: Dinner
  • Method: Bake
  • Cuisine: Korean-Inspired

Keywords: korean bbq cauliflower lettuce wraps, cauliflower lettuce wraps, lettuce wraps

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One More Thing!

This recipe is part of our easy summer dinners page. Check it out!

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Recipe rating

84 Comments

  1. Pinch of Yum Logo
    Taunya Barrera

    Can you provide the nutrition information for this? I don’t see it on the page.

  2. Pinch of Yum Logo
    Marsha

    They make an appetizer at California Pizza Kitchen that sounds just like this; it is absolutely delicious! Can’t wait to try it!

  3. Pinch of Yum Logo
    Vivian

    This sounds like just what I need for a spicy summer meal! I can totally see it with chickpeas added to the roasting pan for protein.

  4. Pinch of Yum Logo
    Cat

    How would suggest adding ground chicken or tofu to the recipe? Just cook it plain and mix with the sauce? This looks so good!

  5. Pinch of Yum Logo
    Lizbeth Diaz

    I made this tonight and it was delicious and so easy to make, my boyfriend loved it! Sadly I couldn’t find the butter lettuce cups and substituted with romaine lettuce.






  6. Pinch of Yum Logo
    Helen

    Any recommendations for a good peanut substitute? My hubs is allergic, but these look amazing otherwise!

  7. Pinch of Yum Logo
    Tim

    Lindsay, this recipe looks fantastic!

    I am thinking about adding a protein (ground turkey) to this and I would love to meal prep the dish. Would you recommend keeping the sauce separate, then tossing the roasted cauliflower and turkey with the sauce daily?

    Thanks!

  8. Pinch of Yum Logo

    Thank you for this wonderful recipe, Lindsay! I made this a few days ago for guests, and it was a hit! An addicting appetizer that everyone kept going back to for more. Would highly recommend! What about me, I’m not a fan of cauliflower, but I did like this BBQ sauce so much! Making it again the nearest week for guests. 🙂






  9. Pinch of Yum Logo
    Kristen

    Made this tonight (added ground turkey) and it was FANTASTIC! We have always made copy-cat PF Chang Lettuce Wraps, but we are now making these our go-to. Loved the cauliflower coated in the sauce, and the spicy mayo really made it creamy and added the perfect amount of spice. Love your website and it’s another homerun recipe!






  10. Pinch of Yum Logo
    Charyse

    Do you think a tablespoon of gochujang would be too much to replace the sambal oelek? Or is it a spicy chili to taste sort of situation?

  11. Pinch of Yum Logo
    caitlin

    Cauliflower can make me pretty gassy – not the cutest look, haha. Do you think broccoli would still work, which strangely, does not make me as gassy?

  12. Pinch of Yum Logo
    Judy

    Soy sauce flavor way too strong, and nowhere near enough sauce, so I added 5 cloves of garlic, 3 inches of ginger, 1/2 cup brown sugar, two green onions, more samba oelek, and then the final–and best ingredient of all–maple syrup. Now THAT’s a Korean sauce! Thanks for the foundation!






  13. Pinch of Yum Logo

    This recipe sounds and looks delicious. I especially like the addition of the crushed peanuts – I bet the wraps taste amazing.

  14. Pinch of Yum Logo
    Kasey

    HI! Love your recipes! I made this one tonight and the taste was good, but we couldn’t finish it because the sodium was so extremely strong. Is it just me and my hubby? Any advice? I used low sodium soy sauce and followed the recipe to a “t”.

  15. Pinch of Yum Logo
    DNN

    I was just talking about wrapping tuna and food in Cabbage leaves because it helps the body lose weight and rely less on eating bread.

  16. Pinch of Yum Logo
    Michelle

    OMG, so good. I made these into rice bowls by adding some roasted veggies since I have yet to master the lettuce wrap. Delicious!

  17. Pinch of Yum Logo
    Charlotte

    Made a few subs for what I had on hand (sunflower seeds for peanuts and different lettuce), but these were delish! And used the leftover sauce with some veggie ground round and broccoli over udon noodles – gotta love 2 meals with the work of one 🙂