Spicy Korean Lettuce Wraps

If developing a menu and owning a restaurant group has taught me anything, it’s that you always call things ‘spicy’ even if it’s mild. So that’s your warning! But if you like spice, don’t be scared to turn it up baby!

Lately we’ve been wanting super fresh meals that are flavourful and full of veg. This is exactly that.

Feel free to play and add to this recipe as you feel. Maybe you add your favourite veg or sauce or use tortilla shells? Have fun with it :) We had left over chickpeas so we roasted them up and added them for some crunch! You could try roasted cashews?

INGREDIENTS

1 head cauliflower, cut into bite-size pieces

2 garlic cloves

3/4 cup tamari / coconut aminos

2 tbl maple syrup

2 tbl apple cider vinegar

2 tbl sesame oil

2 heaping tbl gojuchang chili pepper or sambal or sriracha

1 thumb size ginger root

1 tbl corn starch

1 head butter / iceberg lettuce, leaves separated

Salt to taste

+ toppings of choice!

Preheat oven to 450 degrees. Toss cauli pieces with drizzle of olive oil and a pinch of salt. Bake in oven for 30 minutes. Cauli should be browning and tender but with some bite still.

Blend the sauce ingredients (garlic to corn starch). Pour into saucepan over medium-low heat until it simmers and thickens slightly, stirring often!

Once cauli is removed from oven, pour sauce over cauli and gently mix until fully coated. Voila!

Serve with lettuce cups and any toppings you like! We used green onion, spicy mayo / yogurt, avocado, kimchi, sesame seeds and crispy chickpeas! Toasted cashews or peanuts would also be a nice crunch!