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!
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.