RECIPE OF THE WEEK || Korean BBQ Style Roasted Cauliflower Lettuce Cups
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I think what I love MOST about lettuce cups is that it's basically a fancy version of a salad. It's like drinking sparkling water out of a wine glass. It's not really fancy but it sure FEELS like it. And that's a win in my book. π β£
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Save. Share. And tag me when you try it! π€β£
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β«οΈ1 large head of cauliflower, cut into small floretsβ£
β«οΈolive oil β£
β«οΈsalt β£
β«οΈΒΌ soy sauceβ£
β«οΈΒΌ cup brown sugar β£
β«οΈ1 clove garlicβ£
β«οΈ1 tsp fresh gingerβ£
β«οΈ1 tbsp rice wine vinegarβ£
β«οΈ1 tbsp peanut (or sesame) oilβ£
β«οΈ1 tbsp srirachaβ£
β«οΈΒ½ tbsp corn starchβ£
β«οΈbutter lettuce cups β£
β«οΈchopped peanutsβ£
β«οΈspicy mayo (vegan mayo + sriracha)β£
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β Roast the cauliflower. Pre heat the oven to 450 . Drizzle cauliflower with olive oil + a sprinkle of salt and roast for 30 minutes, turning halfway.β£
β‘ Make the sauce. Blend soy sauce, brown sugar, garlic, ginger, rice wine vinegar, oil, sriracha, + corn starch. Pour into a sauce pan and warm until it thickens.β£
β’ Pour the sauce over the cauliflower and stir to coat evenly. β£
β£ At this point I put the cauliflower in lunch containers for easy grab and go lunches...but to assemble, spoon some cauliflower mixture into a butter lettuce cup. Top with chopped peanuts + a drizzle of spicy mayo. β£
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xo Britt
