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Spicy Korean Cauliflower Lettuce Wraps

Korean Lettuce Wraps

From Minimalist Baker | Serves: 4 | Time: ~30 min



1 large head #cauliflower (large stalks removed, cut into bite-size “wings”)

1/2 tbsp sesame oil


1/2 cup Korean Gochujang Sauce*

1 tbsp sesame oil

1/4 cup coconut aminos

1 tbsp maple syrup

1 pinch sea salt

1 tbsp chili garlic sauce

2 tbsp water (to thin)

For Serving

Romaine #lettuce

Fresh cilantro

Sesame seeds

Diced garlic

Shredded #carrots


Preheat oven to 450 F and line one large or two small baking sheets with parchment paper.

Add cauliflower to a large mixing bowl and toss with oil to coat. Then arrange on baking sheet(s) and roast for 10 minutes.

In the meantime, prepare sauce. To the same mixing bowl from earlier, add gochujang sauce, sesame oil, coconut aminos, maple syrup, sea salt, and chili garlic sauce. Whisk to combine. Then taste and adjust flavor as needed.

Remove cauliflower from oven and increase heat to 500 degrees F. Add a few “wings” at a time to the sauce. Toss to coat generously, tap off excess, and then place back on baking sheet.

Coat all wings. Then return to oven and bake for 10-13 minutes more or until sizzling, golden brown on the edges, and tender (but not mushy).

Prep serving ingredients while baking.

Remove cauliflower from oven. Serve immediately.

What I ate and drank today (7/11/18)

2 L of water

1 venti iced coffee (because I'm week)

Vegetable egg white bites from Starbucks (because I'm even weaker)

Biryani bowl with carrots, cabbage, lettuce, tomato, green pepper and chutney from Naan and Beyond

Cauliflower wings


~2.5 miles of walking

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