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.