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Lettuce leaves with gingery Asian sauced roasted cauliflower.
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Roasted Cauliflower Lettuce Wraps

Sweet, salty, crunchy hoisin Roasted Cauliflower Lettuce Wraps feature Chinese black fungus and sliced almonds in the moist filling. Gluten-free, dairy-free and so tasty!
Course Appetizer
Cuisine Chinese, Plant-Based, Under 30 Minutes
Diet Gluten Free, Vegan, Vegetarian
Cooking Skill Beginner
Difficulty Easy
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 4 servings
Calories 190kcal
Author Poppy Hudson

Ingredients

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

Instructions

  • Cover dried black fungus with boiling water and let sit 15-20 minutes while preparing cauliflower and garlic. Once softened, slice in thin pieces.
  • Chop cauliflower in small dice. Slice garlic thin.
  • Heat toasted sesame oil in a skillet. Add cauliflower and garlic. Sprinkle with salt and saute until cauliflower starts to release moisture.
  • Add chopped water chestnuts to cauliflower. Cook until everything is hot but keep cauliflower crunchy. Once cauliflower is becoming tender, stir in hoisin sauce and sliced black fungus. Cook for one minute and remove from heat.
  • Serve with romaine or butter lettuce leaves. 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