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5 from 1 vote

Asian Cauliflower Lettuce Wraps

These Asian Cauliflower Lettuce Wraps are light and flavorful with a little kick! Vegetarian, Vegan, Gluten-Free, Grain-Free, Dairy-Free
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Lunch/Dinner
Cuisine: Asian
Keyword: lettuce wraps
Servings: 2
Calories: 331kcal
Author: Kaylee Pauley


  • 8 leaves romaine lettuce washed
  • 1 head cauliflower
  • 1 tbsp sriracha sauce
  • 1 red onion thinly sliced
  • 1 red bell pepper thinly sliced
  • Sauce:
  • 2 tbsp peanut butter
  • 2 tbsp sriracha sauce
  • 2 tbsp almond milk
  • 1 tsp toasted sesame oil
  • 1/2 tsp apple cider vinegar
  • 1 tsp maple syrup
  • 1/2 turmeric
  • Toppings:
  • 1/4 cup peanuts
  • cilantro
  • hemp seeds


  • Preheat oven to 400 degrees and coat baking sheet with coconut oil cooking spray.
  • Wash and break cauliflower into small pieces. Arrange the cauliflower on prepared baking sheet in a single layer and drizzle with sriracha sauce. Bake for 10 minutes.
  • After ten minutes, shift cauliflower towards one end and add the red bell pepper and red onion to the baking sheet. Bake additional 4 minutes or until veggies are partially cooked, I like to keep mine fairly crunchy!
  • While veggies cook, combine peanut butter, sriracha sauce, almond milk, toasted sesame oil, apple cider vinegar, maple syrup, and turmeric in small bowl, blend until well combined.
  • Allow veggies to cool 3-5 minutes, then add cauliflower, red onions, bell pepper and peanuts to lettuce wraps. Drizzle with Sriracha Peanut sauce, then garnish with cilantro and hemp seeds. serve.


Serving: 1g | Calories: 331kcal | Carbohydrates: 35.1g | Protein: 12.1g | Fat: 17.5g | Saturated Fat: 6.9g | Polyunsaturated Fat: 14.4g | Sodium: 451.1mg | Fiber: 10.6g | Sugar: 20.4g