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Roasted Cauliflower Lettuce Wraps with Korean BBQ

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Roasted Cauliflower Lettuce Wraps with Korean BBQ are a bold and flavorful plant-based meal that brings together crispy roasted cauliflower and a sticky, sweet, and spicy Korean BBQ-inspired sauce. Served in tender butter lettuce cups and topped with crunchy peanuts and fresh herbs, these wraps are as satisfying as they are fresh.

Why You’ll Love This Recipe

  • Bold Korean-Inspired Flavors: A savory-sweet sauce with soy, garlic, and a little heat coats the roasted cauliflower perfectly.
  • Light and Satisfying: These lettuce wraps are hearty enough to be a main course, yet light and fresh for warm-weather meals.
  • Customizable and Versatile: Easily adapt the recipe to include proteins like tofu or chicken, or swap toppings to suit your taste.
  • Vegan and Gluten-Free Friendly: Just a few tweaks make this dish suitable for a variety of diets.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Cauliflower florets
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Butter lettuce leaves
  • Chopped peanuts or cashews
  • Chopped scallions or chives
  • Spicy mayo (optional)

Korean BBQ Sauce:

  • Soy sauce
  • Brown sugar
  • Rice vinegar
  • Garlic (minced)
  • Fresh ginger (grated)
  • Gochujang or sambal oelek
  • Toasted sesame oil
  • Cornstarch
  • Water

Directions

  1. Roast the Cauliflower: Preheat oven to 425°F (220°C). Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until golden brown and crisp on the edges.
  2. Make the Korean BBQ Sauce: In a small saucepan, whisk together soy sauce, brown sugar, rice vinegar, garlic, ginger, gochujang, sesame oil, cornstarch, and water. Bring to a simmer over medium heat, stirring frequently until thickened (about 3–5 minutes).
  3. Sauce the Cauliflower: Transfer roasted cauliflower to a bowl. Pour the Korean BBQ sauce over and toss until coated evenly.
  4. Assemble the Wraps: Place a few spoonfuls of the sauced cauliflower into each butter lettuce leaf. Top with chopped peanuts and scallions. Add a drizzle of spicy mayo if desired.
  5. Serve Immediately: Enjoy while warm, served with lime wedges or steamed rice on the side if desired.

Servings and Timing

  • Servings: 4 (about 2 wraps per person)
  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Total Time: 45 minutes

Variations

  • Protein Add-Ins: Add pan-seared tofu, grilled chicken, or ground turkey for a protein-packed version.
  • Nut-Free Option: Replace peanuts with toasted sunflower or pumpkin seeds.
  • Leaf Options: Try romaine or cabbage leaves for a sturdier wrap.
  • Extra Crunch: Add shredded carrots, cucumber strips, or pickled radishes on top.

Storage/Reheating

  • Storage: Store the roasted cauliflower separately from the lettuce and toppings in the fridge for up to 3 days.
  • Reheating: Warm the cauliflower in a skillet or microwave. Assemble wraps fresh before serving for best texture.

FAQs

Can I make the Korean BBQ sauce ahead of time?

Yes, store it in the fridge for up to a week. Reheat gently before using.

Is gochujang the same as sambal oelek?

No, but they’re similar in heat and texture. Use either depending on what you have.

What lettuce is best for wraps?

Butter lettuce is ideal because it’s tender and cup-shaped, but romaine or iceberg work too.

Can I grill the cauliflower instead of roasting it?

Yes! Use a grill basket to avoid losing pieces through the grates.

Is this recipe vegan?

Yes, just ensure your gochujang and mayo (if used) are vegan-friendly.

How do I keep lettuce from tearing?

Use fresh, crisp leaves and pat them dry before assembling the wraps.

Can I use frozen cauliflower?

Fresh is best for roasting. If using frozen, thaw and dry thoroughly before roasting.

Can I make this spicier?

Yes, add extra gochujang or a splash of sriracha to the sauce.

What can I serve with these wraps?

Serve with jasmine rice, kimchi, or a cucumber salad for a complete meal.

Can I use pre-made BBQ sauce?

Sure, but for that authentic Korean-style flavor, the homemade sauce is worth the effort.

Conclusion

Roasted Cauliflower Lettuce Wraps with Korean BBQ are a bold, flavorful, and satisfying option for a light dinner or appetizer. With crispy cauliflower and sticky-sweet Korean-inspired sauce wrapped in fresh lettuce, every bite delivers big taste with minimal fuss. Try this recipe for your next plant-based meal—you won’t miss the meat.

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Roasted Cauliflower Lettuce Wraps with Korean BBQ

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These Roasted Cauliflower Lettuce Wraps with Korean BBQ flavor are bold, fresh, and satisfying. Roasted cauliflower gets tossed in a sweet, spicy Korean-inspired sauce and served in crisp lettuce leaves with crunchy toppings. They’re vegan-friendly, easy to make, and perfect for weeknights or appetizers.

  • Author: Beth
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Korean-Inspired

Ingredients

Scale

For the cauliflower:

  • 1 medium head cauliflower, cut into bite-sized florets

  • 1 tablespoon olive oil

  • Salt and pepper to taste

For the Korean BBQ sauce:

  • 1/4 cup gochujang (Korean chili paste)

  • 2 tablespoons soy sauce

  • 2 tablespoons maple syrup or brown sugar

  • 1 tablespoon rice vinegar

  • 1 teaspoon sesame oil

  • 2 garlic cloves, minced

  • 1 teaspoon grated fresh ginger

  • 2 tablespoons water (to thin, if needed)

For assembly:

  • 8–10 large butter lettuce or romaine leaves

  • 1/2 cup shredded carrots

  • 1/2 cup thinly sliced cucumber

  • 1/4 cup chopped green onions

  • 1 tablespoon toasted sesame seeds

  • Optional: cooked rice or rice noodles for a more filling wrap

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

  2. Toss cauliflower florets with olive oil, salt, and pepper. Spread on baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.

  3. While cauliflower roasts, whisk together all sauce ingredients in a small saucepan over medium heat. Bring to a simmer and cook for 2–3 minutes, stirring frequently until slightly thickened. Remove from heat.

  4. Once cauliflower is roasted, toss it in the warm Korean BBQ sauce until fully coated.

  5. Assemble wraps by placing a spoonful of cauliflower into each lettuce leaf. Top with carrots, cucumber, green onions, and sesame seeds.

  6. Serve warm, optionally with rice or noodles tucked in.

 

Notes

  • Gochujang varies in spice level — adjust to your taste.

  • Add tofu or tempeh for extra protein.

  • You can prep the sauce and toppings ahead for easy weeknight assembly.

  • Leftover cauliflower is great over rice bowls or salads!

 

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