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Roasted Cauliflower Lettuce Wraps with Sweet Chili Sauce

5 from 2 reader reviews
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 2 -4
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Ingredients

Sweet Chili Sauce

  • ⅓ cup unseasoned rice vinegar
  • ⅓ cup maple syrup
  • ⅓ cup + 1 tablespoon water, divided
  • 1 tablespoon Sambal Oelek
  • ½ teaspoon Tamari soy sauce
  • ½ teaspoon paprika (purely for color)
  • 1 clove garlic, finely minced with a Microplane
  • 2-inch piece ginger, finely minced with a Microplane
  • 2 teaspoons cornstarch

Cauliflower & Assembly

  • 2 lbs (908 grams) cauliflower florets (from roughly 1 large head)
  • 2 tablespoons avocado oil
  • ¼ cup cornstarch
  • 1 ½ teaspoons paprika
  • 1 ½ teaspoons garlic powder
  • 1 ½ teaspoons onion powder
  • sea salt and ground black pepper, to taste
  • Leaves of Boston/Butter or leaf lettuce, for wrapping

Instructions

Prepare the sweet chili sauce

  • In a small saucepan, combine the rice vinegar, maple syrup, ⅓ cup water, Sambal Oelek, Tamari, paprika, garlic, and ginger. Bring to a boil. In a small bowl, whisk together the remaining tablespoon of water and 2 teaspoons of cornstarch. Add this slurry to the sauce and continue to whisk until thickened.
  • Transfer the sauce to a jar or bowl and let it cool completely in the fridge where it will continue to thicken.

Prepare the cauliflower

  • Preheat the oven to 475°F and set out 2 baking sheets.
  • Place cauliflower florets in a large bowl and toss with the avocado oil. In a small bowl, whisk together the cornstarch, paprika, garlic powder, onion powder, salt, and pepper. Pour this mixture directly over the cauliflower. Use a spatula to toss the cauliflower in the starch and spice mixture. If it feels like the cornstarch isn’t sticking, just keep tossing and stirring!
  • When properly coated, dump the cauliflower out evenly onto the 2 baking sheets. Spread the cauliflower out and roast for 15 minutes. At the 15 minute mark, remove the cauliflower from the oven and give it a flip and toss with a spatula. Pop it back in the oven for another 15-20 minutes, or until deeply golden brown.
  • To serve, lay out your lettuce leaves on a platter. Transfer the cauliflower to the lettuce leaves and then generously top each portion with the sweet chili sauce. Enjoy immediately!

Recipe Notes

  • The sauce will keep in a sealed container in the fridge for up to 1 week.
  • I know it seems like a ton of cauliflower, but it does shrink up after its time in the oven.
Sweet, spicy, and a bit crunchy. These roasted cauliflower lettuce wraps with homemade sweet chili sauce are a total flavor and texture explosion. Cornstarch is the secret to getting the crunch on the cauliflower edges!