Thai Cauliflower Lettuce Wraps with Peanut Butter Chili Sauce
Flavorful Thai Cauliflower Lettuce Wraps, inspired by Thai Chicken Lettuce Wraps from The Cheesecake Factory
Cost: 20
Ingredients
Thai Cauliflower Lettuce Wraps
- Butter lettuce leaves for wrapping
- 1 tbsp Sesame oil
- 1 small Onion finely chopped
- 3 cloves of Garlic minced
- 1 tbsp Ginger grated
- 1 head of Cauliflower
- 2 tbsp Soy Sauce low-sodium; or tamari sauce or liquid aminos
- 1/2 cup Thai Sweet Chili Sauce
- 1 tbsp Lime juice
- 1 tbsp Agave or maple syrup or honey
- 1/4 cup Cashews chopped
- 2 Scallions thinly sliced
- 1/4 cup Cilantro chopped
- 1/4 cup Red cabbage shredded
- 1/2 cup Carrots shredded
- 1 cup Rice noodles cooked (optional)
- Sesame seeds for topping
Peanut Butter Chili Sauce
- 1/2 cup Peanut butter natural, unsweetened
- 2 tbsp Soy sauce low-sodium; or tamari sauce or liquid aminos
- 1 tbsp Rice vinegar
- 2 tbsp Brown sugar or coconut sugar
- 2 tbsp Chili garlic sauce adjust to taste
- 3 cloves of Garlic pressed or grated
- 1 tbsp Ginger grated
- 3 tbsp Warm water
Instructions
Thai Cauliflower Lettuce Wraps
- Sauté Aromatics: Heat sesame oil in a large skillet over medium heat. Add chopped onion and sauté until softened, about 3-4 minutes. Add minced garlic and grated ginger, and cook for an additional 1-2 minutes until fragrant.
- Cook Cauliflower: Push the aromatics to one side of the skillet and add finely chopped cauliflower to the empty space. Cook, stirring occasionally, until the cauliflower is tender and slightly browned, about 5-7 minutes.
- Prepare Sauce Mixture: In a small bowl, whisk together tamari (or soy sauce), Thai sweet red chili sauce, lime juice, and maple syrup (or honey). Pour the sauce mixture over the cooked cauliflower in the skillet, stirring well to coat. Allow the mixture to simmer for 2-3 minutes, allowing the flavors to meld together. If you need to thicken the sauce, add in a cornstarch or arrowroot powder slurry.
- Add Crunchy Elements: Stir in chopped cashews, sliced scallions, cilantro, shredded red cabbage, and shredded carrots, reserving some for garnish if desired. Cook for an additional 1-2 minutes to warm through.
- Assemble Lettuce Wraps: Arrange butter lettuce leaves on a serving platter. If using rice noodles, add them to the wrap. Spoon the flavorful Thai cauliflower mixture onto each lettuce leaf, dividing evenly among them.
- Garnish and Serve: Sprinkle sesame seeds over the filled lettuce wraps for an extra crunch and visual appeal. Serve the wraps immediately, allowing everyone to customize their wraps with additional toppings and sauces as desired.
Peanut Butter Chili Sauce
- Combine Peanut Butter and Soy Sauce: In a medium bowl, whisk together the natural unsweetened peanut butter and low-sodium soy sauce (or tamari/coconut aminos for a gluten-free option) until smooth and well combined.
- Add Rice Vinegar and Brown Sugar: Add the rice vinegar and brown sugar to the peanut butter mixture, stirring until the sugar has dissolved and the ingredients are fully incorporated.
- Incorporate Chili Garlic Sauce: Stir in the chili garlic sauce, starting with 2 teaspoons and adjusting to taste depending on your desired level of spiciness. Mix well to evenly distribute the flavors throughout the sauce.
- Add Lime Juice, Garlic, and Ginger: Squeeze in the fresh lime juice and add the pressed or grated garlic cloves and grated ginger root to the sauce. Stir to combine, ensuring that the garlic and ginger are evenly distributed.
- Adjust Consistency: Depending on your preference, gradually add warm water to the sauce, 1 tablespoon at a time, until you reach your desired consistency. If you prefer a thicker sauce, use less water; for a thinner sauce, use more water.
- Taste and Adjust: Once the sauce is well mixed, taste and adjust the seasoning as needed. You can add more soy sauce for saltiness, more brown sugar for sweetness, more chili garlic sauce for spiciness, or more lime juice for acidity.
- Serve or Store: Use the Thai peanut sauce immediately as a dip, dressing, or sauce for your favorite dishes. Alternatively, transfer any leftovers to an airtight container and store in the refrigerator for up to one week.