Make these easy asian lettuce cups for a fun appetizer or meatless meal! Made with cauliflower and a spicy teriyaki sauce – they’re healthier and full of flavor!
- 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!).
These are vegan depending on your teriyaki sauce. If making my homemade teriyaki, omit the honey and it’s vegan!
Make the cauliflower 1 day ahead of time if needed; heat and assemble when ready to serve.
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
- Serving Size: 1/2 cup
- Calories: 92
- Sugar: 12.1 g
- Sodium: 950 mg
- Fat: 2.3 g
- Carbohydrates: 16.6 g
- Fiber: 1.9 g
- Protein: 2.4 g
Keywords: vegetarian, vegan, gluten-free, dairy free, healthy