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

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