They. Are. Here.
The wraps you and I and all of our friends have been waiting for, for… for forever?
You know, the wraps that are like the Asian chicken lettuce wraps at the chain restaurants. The ones that are saucy and texture-y and have just the right ka-pow.
Yes, THESE are THOSE vegetarian Asian lettuce wraps you’ve been waiting for… (in addition, this can be a vegan recipe if you omit the honey in the homemade teriyaki sauce!).
I mentioned that I’d been mildly obsessed with teriyaki since first discovering it not too long ago. The blend of soy sauce, tang, and sweetness just has me hooked.
And quickly after making my own spicy teriyaki sauce, I knew I had to have it in a lettuce wrap. And STAT.
So here we are… vegetarian lettuce wraps. Amazing as an appetizer, delectable for dinner, or perfect for a party (alliteration is fun, too!).
HOW TO MAKE ASIAN LETTUCE WRAPS
Lucky for all of us, these babies are so darn easy to make.
I’m talking one pan (if you have the sauce made already, which you should – because we should all have a jar of teriyaki in our fridges).
I’m talking basically hands-off cooking. A little stirring. A whole lot of eating. Minimal prep, maximum enjoyment.
- (1) Roughly dice up the cauliflower florets.
- You can be your own guide here, making the florets into whichever size you desire.
- I mostly quarter the florets, sometimes cutting off more of the stem to make a “dice” look. You don’t want them too small, or too large. We’re going Goldy Locks here (get it?! ;)). Somewhere around ½ inch is ideal in my book.
- (2) Roast the chopped cauliflower in the oven on a large baking sheet (room to roast – not steam!) with some olive oil and salt. They’ll get slightly crispy and charred and caramelized…just what we want!
- (3) Toss the roasted cauliflower with teriyaki sauce. Yep, right there on the pan. No extra dishes for you, my lovelies.
- (4) Scoop the coated cauliflower into butter lettuce leaves. Pile it on high, however you like.
- (5) Top with an assortment of any of the following: cashews, peanuts, chives, cilantro, avocado sauce, green onions, more teriyaki sauce, red pepper flakes… the world is your oyster.
- (6) Devour.
I told you it was easy, didn’t I?
WHAT DO I SERVE WITH LETTUCE WRAPS?
Ah, the age-old question: what do I serve with this? Friends, the possibilities are endless.
You can serve them as a meal by themselves, maybe with some rice on the side (or inside, too). Serve them with roasted broccoli. Or a side of oranges.
Serve them alongside fried rice. Or with tofu. I promise you, you cannot go wrong.
CAN I MAKE THEM AHEAD OF TIME?
Why, of course, you can! Hello, easy party prep. Make-ahead appetizers are KEY to being the hostess with the mostess.
Just roast the cauliflower, toss it with the sauce, and store it in an airtight container for a day. I’d chop my cauliflower a little larger in this case, and undercook it just a hair so you can reheat it without it getting soggy.
Heat it up, serve it next to the lettuce wraps and garnishes, and your make-it-yourself appetizer line for lettuce wraps is ready!
LOVE CAULIFLOWER RECIPES? CHECK THESE OUT:
- Crispy Chili Cauliflower
- Cauliflower Kale Curry
- Roasted Cauliflower Steaks
- Whole Roasted Garlic Herb Cauliflower
Get the Recipe Spicy Teriyaki Cauliflower Lettuce Wraps
- Preheat oven to 450°F. On a large baking sheet, spread the diced cauliflower and drizzle with olive oil and salt. Toss to completely coat. Roast for 26-30 minutes, tossing approximately halfway through.
- If needed, make the homemade teriyaki sauce while the cauliflower roasts.
- Once the cauliflower is fork-tender, pour the teriyaki sauce on top and toss to coat. Assemble the lettuce wraps by placing approximately 1/2 cup cauliflower inside the lettuce leaf and topping with desired garnishes (chopped cashews and cilantro are highly recommended!).