Spicy Gochujang Cauliflower Lettuce Wraps
Ingredients
Sauce
- 1/4 cup tamari
- 1/8 cup Gochujang sauce
- 2 tbsp maple syrup
- 1 tbsp tomato paste
- 1 tbsp rice vinegar
- 1 knob ginger minced
- 2 clove garlic minced
- 1 tbsp white and black sesame seeds
Cauliflower and batter
- 1/2 medium cauliflower
- 1/2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/4 tsp smoked paprika
- 1/2 cup brown rice flour
- 1/4 cup panko
- 1/4 cup Smokey Cheese (ground) or Nutritional yeast
- 1/2-1 cup water
Preparation
Preheat oven to 425°F.
Break off florets of cauliflower and place in a bowl.
In a medium-sized bowl, whisk together the spices.
Add flour, panko, and ground Smokey Cheese or nutritional yeast and stir to combine.
Add in 1/2 cup water and stir, then slowly add more water until the batter reaches the right consistency to stick to the cauliflower without being too thick or thin.
Dip each floret in the batter, coat completely, and shake off any excess.
Place the coated florets on a parchment-lined baking sheet and bake for 25 minutes.
Turn the florets and continue baking for 15-20 more minutes until crispy.
Whisk all ingredients for the sauce together in a small bowl.
Once the cauliflower is done, drizzle the sauce over it and toss to coat.
Serving suggestions
Use lettuce leaves to make wraps.
Add whatever raw vegetables you like for creativity.
Sprinkle with sesame seeds and green onion and enjoy.
