Cauliflower Lettuce Wraps With Thai Ginger Dipping Sauce

The new year has arrived and now everyone seems to be focused on eating healthier and exercising more including myself. I try and eat healthy as a rule, but my resolution for 2016 is to include even more vegetarian meals into our weekly lineups and to include more whole grains into our weekly menu. I am not hunger at breakfast, so I often prefer to enjoy a blended smoothie or a vegetable and fruit juice. By lunch, however, I am hungry and often prepare a big crunchy salad, or enjoy a bowl of vegetable and bean soup. Lately, I started to get bored with the same soup and salad options, so I started to look at other ideas including lettuce wraps.

These are simply salad leaves that are used to wrap around a variety of fillings, and your options are almost unlimited. These lettuce wraps use cauliflower, onions, and red pepper in the filling. I then garnished the wraps with alfalfa sprouts, fresh cilantro leaves, and chopped peanuts. The sauce I prepared for dipping is a tangy, slightly spicy ginger sauce that adds a bright vibrancy to the wraps. These wraps are crunchy, colorful, and so delicious that you’ll want to be enjoying them often.

Why Healthy

  • Cauliflower is low in fat and carbs but high in dietary fiber, folate, water, and vitamin C.
  • Cauliflower is a cruciferous vegetable and like the other cruciferous vegetables, it is known for high concentration of cancer-fighting chemicals called glucosinolates.
  • Sweet peppers contain vitamin C, thiamine, vitamin B6, beta-carotene and folic acid.
  • This entree is a low fat, vegan option that is full of crunchy vegetables.


Cauliflower Lettuce Wraps With Thai Ginger Dipping Sauce

Yield: Serves 4 - 6

Prep Time: 10 mins

Cook Time: 5 mins


For The Sauce:
4 Tablespoons Soy Sauce
3 Tablespoons Oyster Sauce
1 Tablespoon Sriracha Sauce
2 Tablespoons Honey
1 Tablespoon Grated Ginger
Juice of 2 Limes
4 Green Onions, Minced
1 Tablespoon Rice Vinegar
1 Teaspoon Cornstarch
1/4 Cup Finely Chopped Peanuts

Filling For The Wraps:
2 Tablespoons Olive Oil
2 Cloves Garlic, Minced
5 Green Onions, Chopped
1 Large Red Pepper, Finely Diced
1 Small Head Cauliflower, Finely Chopped
Juice of 1 Lime
2 Tablespoons Soy Sauce
1 Cup Shredded Carrot

Leaves of Bibb or Boston Lettuce

Chopped Peanuts
Fresh Cilantro Leaves
Alfalfa Sprouts


Combine all the sauce ingredients together in a small bowl, and whisk until blended.
Let sauce sit until needed.
Heat the olive oil in a large shallow pot over medium heat until lightly smoking.
Add the garlic, onion, red pepper and cauliflower, and cook, stirring often until the vegetables are tender crisp, about 5 to 7 minutes.
Remove from the heat and stir in the lime juice, soy sauce, and carrots.
Spoon the filling into the lettuce leaves and arrange on a platter.
Garnish with the chopped peanuts, cilantro, and sprouts and serve immediately alongside the dipping sauce.


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