Roasted Cauliflower Lettuce Wraps with Korean BBQ-Inspired Sauce

• small cauliflower florets (1 large or 2 small heads)6 cup
• olive oil↗2 tablespoon
• salt↗0.5
• butter lettuce cups (6-8 large leaves)
• crushed peanuts↗0.25 cup
• minced chives2 tablespoon
• spicy mayo (1/4 cup mayo with a 1 teaspoon of sriracha)
• soy sauce↗0.5 cup
• brown sugar↗0.25 cup
• clove garlic↗1
• inch knob fresh ginger1
• rice vinegar↗1 tablespoon
• sambal oelek (or a spicy chile paste, or sriracha - use less for a milder sauce)↗1 tablespoon
• toasted sesame oil↗1 tablespoon
• cornstarch↗0.5 tablespoon

Step-by-step instructions

1. 1

   Roast the cauliflower: Preheat the oven to 450 degrees. Toss the cauliflower with a drizzle of oil and a pinch of salt. Roast for 30 minutes.

2. 2

   Make the sauce: Blend everything in a food processor or blender until smooth. Simmer in a saucepan over low heat until it thickens slightly.

3. 3

   Cauli meets sauce: Pour sauce directly onto the roasting pan – just enough to get the cauliflower nice and saucy. Toss gently to combine.

4. 4

   Make it pretty: Arrange the sauced up cauliflower in lettuce cups. Top with extra sauce, crushed peanuts, chives, and a drizzle of spicy mayo. Mwah!