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    Home » International

    Hoisin Cauliflower Lettuce Wraps

    Published: Jul 3, 2020 by Poppy Hudson

    Jump to Recipe Print Recipe
    Plate with two cauliflower lettuce wraps.
    Mis en place to make vegan lettuce wraps.

    Hoisin Cauliflower Lettuce Wraps are one of my favorite plant-based options for an easy weeknight dinner. These bundles have an irresistible filling packed with flavor and texture. Sweet and savory hoisin sauce coats pan-roasted cauliflower tossed with slivers of Chinese black fungus and crunchy almonds.

    Lettuce leaves stuffed with roasted cauliflower filling in Asian sauce.
    Jump to:
    • 🏆 Top tip
    • ⭐ Why it works
    • 📋 Ingredients
    • 🔪 Steps
    • ♨️ Cauliflower trend
    • 👩🏻‍🍳 How to assemble lettuce wraps
    • 👩🏻‍🍳 Expert tips
    • 💭 FAQ
    • 🍚 More flavorful side dishes
    • 📖 Recipe

    🏆 Top tip

    Preheat your skillet to high temperature before adding cauliflower; stir constantly and cook briefly.

    ⭐ Why it works

    • Dynamite flavor
    • Fast and easy
    • Nutritious
    • Fun party dish

    📋 Ingredients

    Cauliflower, hoisin sauce and veggies to make lettuce wraps.
    • Hoisin sauce - choose a concentrated, flavorful brand.
    • Lettuce leaves - butter lettuce is my first choice because it's soft and folds easily. The purple variety adds beautiful color! Baby romaine and iceberg lettuce can also be used.
    • Sliced almonds - look for pre-sliced ones, found in the baking supply section at the market.
    • Black fungus - can be found dried in packages at Asian markets and in the ethnic sections of large grocery stores.

    🔪 Steps

    Prepare black fungus and vegetables and saute with hoisin sauce.
    1. Soak black fungus, drain, and slice.
    2. Chop cauliflower and water chestnuts and slice garlic and scallions.
    3. Saute cauliflower briefly with garlic.
    4. Add water chestnuts, sliced almonds, and hoisin sauce and heat through.

    ♨️ Cauliflower trend

    Isn't it amazing how popular cauliflower has become? It has gone from being overlooked to a right culinary darling in recent years.

    Its transformation is due to new cooking methods and flavor pairings that showcase its versatility. Roasting and spices have brought out its sweetness, making dishes like cauliflower buffalo wings a hit.

    Wait until you taste how good the filling for these vegan lettuce wraps is. The cauliflower is seared just long enough to deepen its flavor while preserving a firm, juicy bite.

    👩🏻‍🍳 How to assemble lettuce wraps

    Hoisin cauliflower filling placed in lettuce leaves.

    Choose a head of lettuce with leaves that are large enough to hold a scoop of filling but not so large that they are difficult to handle.

    1. Separate leaves, wash and pat them dry.
    2. Lay leaves flat on a plate.
    3. Use a scoop to place the filling on the leaves.
    4. Serve as is, or fold in the edges and secure with a toothpick.

    👩🏻‍🍳 Expert tips

    Soak and thinly slice black fungus.
    • Soak dried black fungus in boiled water for 15 minutes before slicing it thin.
    • Chop cauliflower into small ¼-inch pieces.
    • Add a pinch of salt to chopped cauliflower while it cooks.
    • Briefly cook the cauliflower to keep it slightly crunchy. This is the most important tip.
    • Remove the filling from heat just as soon as the sauce is hot.

    💭 FAQ

    Three plates with hoisin cauliflower lettuce
    Are lettuce wraps gluten-free?

    Lettuce leaves make a nutritious, low-carb alternative to bread for hand-held eats. As long as the ingredients in the filling are gluten-free, lettuce wraps are an ideal dish for anyone wanting to avoid gluten.

    Are there different varieties of cauliflower?

    Yes. Cauliflower comes in several colors, including white, orange, purple, and green. There is even a spiky variety with an intriguing spiral design.

    🍚 More flavorful side dishes

    • Bowl of sauteed snow peas with a fork piercing three peas.
      Snow Peas Recipe - Mirepoix, Chili & Mint
    • Bowl of fluffy green rice pulao on a colorful mat.
      Green Onion Pulao - Vegan Basmati Rice
    • Japanese eggplant side dish in maple miso sauce.
      Quick Miso Eggplant Stir Fry
    • Golden triangles of chewy tofu taste like chicken.
      Easy Mock Chicken From Tofu

    Enjoyed this post? Leave a comment, rate ⭐⭐⭐⭐⭐ it, and follow @poppyswildkitchen on Instagram. Aloha!

    📖 Recipe

    Lettuce leaves with gingery Asian sauced roasted cauliflower.

    Hoisin Cauliflower Lettuce Wraps

    Sweet, salty, and crunchy Hoisin Cauliflower Lettuce Wraps feature Chinese black fungus and sliced almonds in the moist filling. Gluten-free, dairy-free, and so tasty!
    Print Pin Rate
    Prep Time: 20 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 30 minutes minutes
    4 servings
    Calories: 190kcal
    Author: Poppy Hudson
    Prevent your screen from going dark

    Ingredients

    • 3 cups cauliflower chopped
    • 2 cloves garlic sliced
    • 1 TB toasted sesame oil optional
    • ½ tsp. salt
    • 1 TB dried black fungus
    • ½ cup water chestnuts chopped
    • ¼ cup sliced almonds
    • 3-4 TB hoisin sauce gluten-free if desired
    • 1 small head butter leaf lettuce
    • 2 TB scallions sliced

    Instructions

    • Cover 1 TB dried black fungus with boiling water and let sit for 15-20 minutes while preparing vegetables for wraps. Once softened, slice into thin pieces.
    • Chop 3 cups cauliflower into small dice. Chop ½ cup water chestnuts. Slice 2 cloves garlic thin. Slice 2 TB scallions.
    • Heat 1 TB toasted sesame oil in a skillet. Add cauliflower and garlic. Sprinkle with ½ tsp. salt and saute until cauliflower starts to release moisture.
    • Add chopped water chestnuts, drained and sliced black fungus, ¼ cup sliced almonds and 3-4 TB hoisin sauce to cauliflower. Cook until everything is hot but keep the cauliflower crunchy.
    • Separate the leaves from 1 small head butter leaf lettuce. Fill the lettuce leaves with cauliflower filling and garnish with scallions.

    Nutrition

    Calories: 190kcal | Carbohydrates: 19g | Protein: 6g | Fat: 12g | Cholesterol: 1mg | Sodium: 459mg | Potassium: 456mg | Fiber: 5g | Sugar: 6g | Vitamin A: 155IU | Vitamin C: 38mg | Calcium: 67mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @PoppysWildKitchen or tag #poppyswildkitchen!

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    Aloha!

    Photo of Poppy Hudson outdoors at the community garden.

    Hello, I'm Poppy. Delighted to meet you! I LOVE creating exquisitely delicious food from beautiful, seasonal, and exotic produce. Gardening and living in nature's paradise makes it easy. Come learn how you can feel more alive with nutritious plant-forward recipes in your own kitchen.

    Read more......

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