Walnut Cauliflower Lettuce Wraps

Take a peek at my recipe for walnut cauliflower lettuce wraps!

Crisp lettuce cups are stuffed with chunks of toasted walnuts and riced cauliflower tossed in a ginger, soy and sesame sauce.

It's the perfect tasty plant-based meal!

How to make walnut cauliflower lettuce wraps

Featured Ingredients

• Cauliflower: Riced cauliflower, to be exact.
• Walnuts: Chopped, toasted walnuts are the perfect addition to cauliflower to make the filling for this recipe.
  • They add texture and nuttiness, not to mention a load of heart-healthy fats.
• Jalapeno: To give the filling some heat.
• Onion, garlic and ginger: Aromatics add flavor, each their own unique flavor.
• Soy sauce: Adds umami, saltiness and flavor to the sauce.
• Lime: Not only adds lime flavor, but adds acidity and a bright freshness to the sauce.
• Fish sauce: This is optional, but highly suggested. It may smell a little funky, but it adds immense flavor and even more umami.
  • Try a splash, you won't regret it!
• Honey: Adds sweetness and balances the flavors of the other ingredients.
• Sesame oil: It's important to use toasted sesame oil, as it has much richer flavor than regular sesame oil.
• Cilantro: For that classic cilantro flavor, plus some herby freshness.
• Bibb lettuce: These little cups will hold the delightful cauliflower walnut filling.
• Green onion: Also known as scallions, and they serve as a garnish.

Step-by-Step Instructions

1. Place the cauliflower florets in the bowl of a food processor and pulse until cauliflower pieces are pea-sized (skip this step if you are using riced cauliflower).
2. Heat a large skillet to medium-low heat. Add chopped walnuts and toast 60-90 seconds or until fragrant, shaking the pan to keep walnuts from burning.
3. Transfer to a bowl.
4. In the same skillet, heat oil to medium heat. Add cauliflower, onion and jalapeno and sauté 5-6 minutes or until soft.
5. Stir in garlic, ginger and walnuts and sauté an additional 1-2 minutes or until garlic is fragrant and walnuts are toasted.
6. Add the soy sauce, lime juice, fish sauce and honey and increase heat to medium-high. Simmer 3-4 minutes, stirring frequently, until thickened.
7. Stir in salt and cilantro.
8. Scoop mixture into lettuce leaves and top with green onions. Serve immediately.

Storage Tips

• Store filling in airtight containers in the refrigerator up to 4 days.
• Reheat in the microwave 1-2 minutes or until heated through or serve cold.
• Store lettuce cups in a plastic sealed bag with a paper towel.

Recipe Substitutions and Alterations

• For the cauliflower: You can rice cauliflower using a head cut into florets using the food processor. Or you can use fresh or frozen bags of riced cauliflower.
• Instead of walnuts: Try with pecans.
• For the jalapeno: Adjust the amount of jalapeno you use (or omit it altogether) to your taste.
• For the soy sauce: You can swap with tamari (gluten free soy sauce) or coconut aminos.
• For the cilantro: If you're not a fan of cilantro, leave it out or swap with fresh parsley or basil.

A video: How to make walnut cauliflower lettuce wraps

Nutrition Considerations

• To make this gluten free: Use tamari (gluten free soy sauce) or coconut aminos instead of soy sauce.
• To make this dairy free: This recipe does not contain dairy.
• To make this vegan: Skip the fish sauce and use granulated sugar instead of honey.
• To make this egg free: This recipe does not contain eggs.

Tasty plant-based recipes:

• Mini Curried Lentil Cakes
• Butternut Squash Carbonara
• Instant Pot Bean Soup
• Broccoli Pesto Pasta
• Spiced Carrot and Lentil Soup
• Crispy Zucchini Fritters
• Sweet Potato Taco Salad

Walnut Cauliflower Lettuce Wraps

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Riced cauliflower and toasted walnuts with a Thai-inspired sauce, served in lettuce cups.

• Author: Julie Andrews
• Prep Time: 10 min
• Cook Time: 15 min
• Total Time: 25 min
• Yield: Serves 6
• Category: Dinner
• Method: Stove-Top
• Cuisine: Asian-Style

Ingredients

Units USM Scale 1x2x3x

• 4-5 cups cauliflower florets or 10-ounce bag fresh or frozen riced cauliflower
• 1 ½ cups chopped walnuts
• 3 tablespoons oil
• ½ medium yellow onion, diced
• ½ small jalapeno, seeded and minced
• 3-4 cloves garlic, peeled and minced
• 3-inch piece ginger, peeled and minced
• 2 ½ tablespoons low sodium soy sauce
• 1 ½ tablespoons lime zest and juice
• 1 tablespoon fish sauce (optional)
• 1 tablespoon honey
• 1 teaspoon toasted sesame oil
• ½ teaspoon kosher or sea salt
• ½ cup fresh cilantro leaves, chopped
• 2 heads Bibb lettuce, leaves pulled apart
• 3 green onions, thinly sliced

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Instructions

1. Place the cauliflower florets in the bowl of a food processor and pulse until cauliflower pieces are pea-sized (skip this step if you are using riced cauliflower).
2. Heat a large skillet to medium-low heat. Add chopped walnuts and toast 60-90 seconds or until fragrant, shaking the pan to keep walnuts from burning. Transfer to a bowl.
3. In the same skillet, heat oil to medium heat. Add cauliflower, onion and jalapeno and sauté 5-6 minutes or until soft. Stir in garlic, ginger and walnuts and sauté an additional 1-2 minutes or until garlic is fragrant and walnuts are toasted.
4. Add the soy sauce, lime juice, fish sauce and honey and increase heat to medium-high. Simmer 3-4 minutes, stirring frequently, until thickened. Stir in salt and cilantro.
5. Scoop mixture into lettuce leaves and top with green onions. Serve immediately.
6. Store filling in airtight containers in the refrigerator up to 4 days. Reheat in the microwave 1-2 minutes or until heated through or serve cold. Store lettuce cups in a plastic sealed bag with a paper towel.

Notes

Substitution Tip: Use low sodium tamari instead of soy sauce for a gluten free version.

Cooking Tip: You can use riced cauliflower rather than ricing it yourself (step 1). You can find riced cauliflower in the freezer and produce sections of the grocery store (the 10-ounce bag).

Nutrition

• Serving Size: ⅙ of recipe
• Calories: 339
• Sugar: 8g
• Sodium: 650mg
• Fat: 27g
• Saturated Fat: 3g
• Unsaturated Fat: 24g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 6g
• Protein: 10g
• Cholesterol: 0mg