Cauliflower Thai Lettuce Wraps

These lettuce wraps are filled with roasted cauliflower, mushrooms, crisp veggies and dressed in a creamy peanut sauce. {The sauce is everything!} It’s all the best thai flavors wrapped into a fresh and crisp gem lettuce leaf. We think it’s better than take-out!

Ingredients

1 head of cauliflower (chopped into florets)
5 tbsp olive oil, divided
1 tbsp grated ginger
4 garlic cloves, minced
2 tbsp red curry paste*
1 tbsp hoisin sauce
1 cup mushrooms, diced
2 carrots, julienned
1 head butter lettuce
1/4 cup green onions, diced
sesame seeds, cilantro, peanuts for garnish

Killer Peanut Sauce

1/4 cup smooth, natural peanut butter
1 tbsp soy sauce (or gluten-free tamari)
1 tbsp honey
1/2 tsp chili sauce
1 tbsp fresh lime juice
3 tbsp water

Instructions

Preheat the oven to 425 F and line a large baking sheet with parchment paper.

Combine the cauliflower florets with 3 tbsp oil and coat thoroughly. Spread the cauliflower onto the baking sheet and bake for 30-35 minutes or until lightly browned.

While the cauliflower is roasting prepare the peanut sauce. In a small bowl, whisk together all of the ingredients, adding more water if necessary to achieve a runny consistency. Taste and adjust seasonings.

Prepare the remaining ingredients by heating 2 tbsp oil in a large pan over medium heat. When the oil is warmed, add the grated ginger and garlic cloves, sautéing for 2-3 minutes or until fragrant. Add the curry paste and hoisin sauce and stir to combine. Add the mushrooms and bell pepper and cook for 2-3 minutes. Turn the heat down to low.

Remove the cauliflower from the oven and empty into the pan, along with the carrots. Stir everything together until it is thoroughly coated. Remove from heat.

Fill the lettuce cups with about 1/2 cup of filling, and top with green onions, sesame seeds, cilantro and peanuts. Drizzle with peanut sauce.