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Yup, more cauliflower. I can’t help myself. It’s so good! And so versatile! And you will really, REALLY like this one! I promise. Especially if you are a big fan of Thai flavours, which I obviously am. I should actually have a Thai category on the blog! It is definitely my favourite cuisine. If I had to choose a last supper, I think it might be Thai green curry. Or a Penang prawn curry. Or this Thai chicken peanut curry. Gosh, I don’t know. I hope I never actually have to choose!
These Thai cauliflower lettuce wraps have JUST a little bit of heat, but a lot of flavour. You can customize them with so many different toppings, and the peanut sauce compliments the spice just perfectly. We should actually talk about this peanut sauce for a bit. It’s only 5 ingredients, and it’s SO good!
I’m peanut butter obsessed in general, but I’ve always loved the flavor contrast of peanut butter with savory dishes, especially ones with a little bit of spice! Chicken satay, anyone?
If you have made my crispy Mongolian cauliflower, you’ll recognize the method I use to crisp up the cauliflower in the oven. Cornstarch, baby! If you aren’t a fan of cornstarch for whatever reason, you can definitely leave it out and just bake the cauliflower with a bit of olive oil, but I love that extra crispiness.
Speaking of crispiness, have you ever had crispy pork belly!? Sooooooo good. I made it for the first time the other day and it was AMAZING. But this is a story for another day 😉
Today, we’re going meatless.
You’ll find that most lettuce wrap recipes call for butter lettuce, as it holds its shape the best and forms a natural little “cup”. I like a bit more substance to my wraps, for presentation, but also so I can load them up even more with extra filling! For these wraps I use a leaf of iceberg lettuce with a butter lettuce leaf inside. So fresh and crispy!
Etienne always complains a wee bit about my meatless meals, but he was all over these.
What are you guys up to this weekend? My only plan is to donate blood (woooohoo)! I’m seriously hoping the weather shapes up so we can get outside a little bit. The kids are seriously going stir-crazy and so am I!!
Come on, spring!
Crispy, crunchy cauliflower mixed with an assortment of veggies and coated in a mildy spicy Thai sauce, nestled into a bed of fresh, crisp lettuce leaves and drizzled with a sweet n’ spicy peanut sauce!
- 6 cups cauliflower florets (approx. 1 head)
- 5 tbsp oil, divided (olive oil, vegetable or grapeseed)
- 1/2 cup corn starch
- 1 tbsp grated ginger
- 4 garlic cloves, minced
- 2 tbsp red curry paste*
- 3 tbsp hoisin sauce
- 3–4 mushrooms, diced
- 1 red bell pepper, sliced into thin strips
- 1–2 carrots, julienned
- 1 head butter lettuce
- 1 head iceberg lettuce
- 1/4 cup green onions, diced
- sesame seeds, cilantro, peanuts for garnish (optional)
- 1/4 cup smooth, natural peanut butter*
- 1 tbsp soy sauce (or gluten-free tamari)
- 1 tbsp honey
- 1/2 tsp chili sauce
- 1 tbsp fresh lime juice
- 3 tbsp water*
- Preheat the oven to 425 F and line a large baking sheet with parchment paper or a silicone baking mat.
- Combine the cauliflower florets, 3 tbsp of oil and cornstarch in a large re-sealable bag and shake to coat thoroughly. Spread the cauliflower onto the baking sheet and bake for 20-25 minutes or until lightly browned.
- While the cauliflower is baking, prepare the peanut sauce. In a small bowl, whisk together all of the ingredients, adding more water if necessary to achieve a runny consistency. Taste and adjust seasonings as desired.
- Prepare the remaining ingredients by heating the remaining 2 tbsp oil in a large pan over medium heat. When the oil is warmed, add the grated ginger and garlic cloves, sautéing for 2-3 minutes or until fragrant. Add the curry paste and hoisin sauce and stir to combine. Add the mushrooms and bell pepper and cook for 2-3 minutes. Turn the heat down to low.
- Remove the cauliflower from the oven and empty into the pan, along with the carrots. Stir everything together until it is thoroughly coated. Remove from heat.
- Prepare the lettuce wraps by placing one butter lettuce leaf inside a leaf of iceberg. Fill the lettuce with about 1/2 cup of filling, and top with green onions, sesame seeds, cilantro and peanuts. Drizzle with peanut sauce. Serve immediately!
Lettuce wraps should be prepared as they are eaten. Any leftover filling can be stored in the fridge for 1-2 days, in an airtight container. Store remaining peanut sauce at room temperature or in the fridge, for 3-4 days.
- I use this brand of red Thai curry paste.
- I always use natural peanut butter, but any kind will work!
- You want the sauce to be runny enough to drizzle over the lettuce wraps. Add enough water to achieve the right consistency, one teaspoon at a time
Love Thai? Try these recipes next!