30 minutes is all it takes to get this healthy, satisfying dinner on the table! A simple Korean inspired sauce coats florets of tender cauliflower, wrapped in butter lettuce and garnished with fresh herbs and sesame seeds!
Follow along with my step-by-step instructions and process shots below!
How do I make Korean Cauliflower Lettuce Wraps?
You’ll start by spreading bite sized pieces of cauliflower in a single layer on a baking sheet. Drizzle with oil, season with salt and pepper and toss to coat. Then roast for 10 minutes.
While the cauliflower is roasting, you’ll saute onion, jalapeno and garlic in an oven safe pan. Then add soy sauce and rice vinegar.
Then add hoisin, Dijon mustard and brown sugar along with the sesame oil. Dissolve cornstarch in water and stir that in as well. Season to taste with salt and pepper and simmer the sauce for a couple minutes while you’re waiting for the cauliflower to finish roasting.
Transfer the partially cooked cauliflower into the sauce and stir to combine. Put the cauliflower back into the oven to roast for another 10-12 minutes.
Once the cauliflower is tender, remove from the oven and garnish with cilantro, green onions, red onions and sesame seeds.
Are these lettuce wraps vegan?
Yes! These are totally vegan and you wouldn’t even know it with their bold, Korean inspired flavor!
They are healthy, satisfying, plant based and completely free of animal products!
As always, just be sure to read the labels on any products you use if you are following a vegan diet.
Tips for making the best Korean Cauliflower:
- Make sure not to cut the cauliflower pieces too small. You want them to be bite sized, but you also want them large enough that they can hold their shape during the cooking process and not get lost in the sauce.
- If the sauce doesn’t seem to be thickening, but the cauliflower is cooked through, remove the cauliflower from the pan and just put the sauce back into the oven for a couple minutes. This will allow the sauce to thicken up more. Then add the cauliflower back in and stir to coat in the sauce.
- If you’re looking for a heartier meal feel free to serve this Korean cauliflower with quinoa or brown rice. You could even wrap it up in a tortilla along with lettuce and onion for a quick lunch on the go!
Other healthy favorites you will love:
- Baked Korean Beef Meatballs
- Simple Vegan Dumplings
- Greek Potato Wedges with Tzatziki
- Pan Fried Pork Dumplings
DID YOU MAKE THIS RECIPE? LEAVE A REVIEW!
If you made this recipe I’d love to hear how it turned out! Feel free to leave a rating and comment below. I love hearing from you guys and respond to each and every comment that I receive! Don’t forget to follow me on Instagram, Facebook and Pinterest for the all latest recipes and a sneak peek at the behind the scenes adventures on Midwest Foodie!Print
A healthy satisfying dinner ready in just 30 minutes! A simple Korean inspired sauce coats tender cauliflower, wrapped in butter lettuce!
- 1 head cauliflower, cut into bite sized pieces
- 3 tablespoon + 2 teaspoons olive oil
- 1/2 red onion, diced
- 1 jalapeno, ribs and seeds removed, minced
- 5 cloves garlic, minced
- 1/2 cup soy sauce
- 1/2 cup rice vinegar
- 2–3 tablespoons brown sugar
- 2 tablespoons hoisin sauce
- 1 tablespoon Dijon mustard
- 1/2 teaspoon hot sesame oil
- 1 tablespoon cornstarch
- Kosher salt
- fresh cracked pepper
- butter lettuce and quinoa for serving
- fresh chopped cilantro
- green onion
- red onion
- sliced jalapeno
- sesame seeds
- Preheat oven to 450 degrees. Spread cauliflower in a single layer on a parchment lined baking sheet. Drizzle with 3 tablespoons olive oil and season with salt and pepper. Toss to coat evenly.
- Roast for 10 minutes.
- While the cauliflower is roasting heat remaining 2 teaspoons olive oil in an oven safe pot over medium heat.
- Add onion along with a pinch of salt and pepper. Cook, stirring frequently, for 3-4 minutes.
- Add jalapeno and garlic and cook for another minute, stirring frequently.
- Add soy sauce, rice vinegar, brown sugar, hoisin, Dijon, sesame oil and a large pinch of salt and pepper. Stir to combine.
- Dissolve corn starch in 1 teaspoon of water and add to sauce. Stir to combine.
- Simmer for 2 minutes while the cauliflower is roasting.
- After the cauliflower has roasted for 10 minutes transfer it from the pan to the oven safe pot where the sauce is cooking. Stir to coat the cauliflower completely.
- Place the oven safe pot with the cauliflower and sauce back into the oven and roast for another 10-12 minutes or until cauliflower is tender and the sauce has thickened.
- Serve with butter lettuce and quinoa. Garnish with fresh cilantro, green onion, red onion, sliced jalapeno and sesame seeds.
Make sure not to cut the cauliflower pieces to small. You want them to be bite sized, but you also want them large enough that they can hold their shape during the cooking process and not get lost in the sauce.
If the sauce doesn’t seem to be thickening, but the cauliflower is cooked through, remove the cauliflower from the pan and just put the sauce back into the oven for a couple minutes. This will allow the sauce to thicken up more. Then add the cauliflower back in and stir to coat in the sauce.
If you’re looking for a heartier meal feel free to serve this Korean cauliflower with quinoa or brown rice. You could even wrap it up in a tortilla along with lettuce and onion for a quick lunch on the go!
Keywords: cauliflower wings, crispy cauliflower, cauliflower lettuce wraps