I’m in love with these vegan lettuce wraps. I could eat them for lunch and dinner EVERY. DAMN. DAY. But not for breakfast, cause that’s kind of weird. I have to draw the line somewhere. But in all seriousness, these lettuce wraps are just THAT good. The flavours are everything. They are loaded with ginger, garlic, tamari, coconut sugar and sesame oil- it’s a combination that will blow your mind and keep you coming back for more.
The main ingredient is none other than CAULIFLOWER! Basically, it’s cut quite small and sautéed with onion and garlic. The cauliflower is then left to simmer with the tamari (or gluten free soy sauce), sesame oil, coconut sugar, and red chili flakes. Lastly, it’s topped with sesame seeds and loaded into a lovely piece of lettuce. They are super easy to make and super easy to demolish. These vegan wraps make for a crowd-pleasing appetizer or a light but flavour-packed dinner.
which type of lettuce is best to use?
With these vegan lettuce wraps, I have only tried butter lettuce and iceberg lettuce. I find they both hold the cauliflower filling well. The butter lettuce is less coarse to bite into but the structure of the ice burg lettuce is better. You can’t go wrong with either type. You can skip the wrap part altogether and throw this cauliflower filling in a salad with other vegetables. Because I will warn you, to have some napkins nearby. These wraps are juicy, saucy and messy, which just means this recipe is the real deal.
here are some reasons why I love these vegan lettuce wraps, so listen up!
- The flavours remind me of my ginger beef days. Ginger beef used to be one of my favourite foods, and the cauliflower in these vegan lettuce wraps have a simple flavour and texture. They are spicy, gingery and fragrant. This ginger cauliflower is so dang delicious I could easily skip the wrap part and eat it right out of a bowl.
- These cauliflower vegan wraps are so easy to throw together and they take 30 minutes to make. All the ingredients go in a saucepan to let the flavours meld together. Then you wrap the cauliflower filling in butter lettuce and dive right in. It makes for a really simple dinner.
- My sweet Picky Husband isn’t a HUGE cauliflower fan (mostly because I cook A LOT with it, and he gets sick of it), but he loved the flavours and gave this recipe his approval. Maybe I need to cut back on the cauliflower recipes- probably won’t and I’ll probably try this next.
- These vegan lettuce wraps are a one-pan kind of dinner. Although there is some chopping involved, everything is cooked in one pan. Fewer dishes = a happier family, right? At least it does over here. Both Adam and I hate doing the dishes.
These cauliflower lettuce wraps would make a killer appetizer for a party, or they make for a nice, light dinner. These wraps have flavour! They’re healthy! They’re meatless! And they’re going to be your new favourite dish! Time to get a little messy in the kitchen, friends!
Vegan Lettuce Wraps
- 4 cups cauliflower (about 1 head of cauliflower, cut very finely)
- 1 Tbsp avocado oil (to saute veggie with)
- 1/2 red onion (diced)
- 3 cloves garlic
- 2 Tbsp ginger (grated)
- 1/4 cup tamari
- 1 Tbsp sesame oil
- 1/4 cup coconut sugar
- 1/2 tsp chili flakes
- 1 Tbsp sesame seeds (to top off the lettuce wraps)
- 1 head butter lettuce
- Finely chop the cauliflower. Option to use your food processor and pulse until rice texture forms. Measure 4 cups. Set aside
- Next, dice the onion, garlic and grate the ginger.
- Heat a pan over medium heat. Add 1 teaspoon of oil. Add the onion. Saute until golden, then add the garlic and the cauliflower. Saute everything until golden brown- roughly 10 minutes with the cauliflower.
- Add the ginger, tamari, sesame oil, coconut sugar, and the chili flakes. Mix thoroughly. Continue to stir the mixture over medium heat until some of the liquid has been absorbed (roughly 5-10 minutes).
- The cauliflower mixture should be saucy but not runny! Remove the pan from heat and prepare the lettuce.
- Lay the lettuce leaves out and add a few tablespoons of the mixture to each leaf and top with sesame seeds.