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Spicy Cauliflower & Chickpea Lettuce Wraps Recipe

Name: Spicy Cauliflower & Chickpea Lettuce Wraps
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 head of butter lettuce; 1/2 cup roasted unsalted almonds; 1 large head of cauliflower; 1 can (15 oz) chickpeas, drained and rinsed; 3 tablespoons olive oil; 1/4 teaspoon salt; 2 tablespoons soy sauce; 1 tablespoon honey; 1 tablespoon rice vinegar; 1 tablespoon chili garlic sauce; 1 tablespoon cornstarch; 1/4 cup water; 2 tablespoons mayonnaise; 1 tablespoon sriracha sauce; 1 tablespoon lime juice

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These lettuce wraps are filled with roasted cauliflower and chickpeas. They're topped with almonds and a tangy sauce. It's a fun meal where you can make your own little wraps with the lettuce and fillings!

Ingredients

1 head of butter lettuce

1/2 cup roasted unsalted almonds

1 large head of cauliflower

1 can (15 oz) chickpeas, drained and rinsed

3 tablespoons olive oil

1/4 teaspoon salt

2 tablespoons soy sauce

1 tablespoon honey

1 tablespoon rice vinegar

1 tablespoon chili garlic sauce

1 tablespoon cornstarch

1/4 cup water

2 tablespoons mayonnaise

1 tablespoon sriracha sauce

1 tablespoon lime juice

Method

Preheat your oven to 450°F (230°C).

Wash and dry the lettuce, then separate the leaves and set aside.

Cut the cauliflower into bite-sized florets and place on a baking sheet.

Add the chickpeas to the baking sheet with the cauliflower.

Drizzle the cauliflower and chickpeas with 2 tablespoons of olive oil and sprinkle with salt. Toss to coat and spread in an even layer.

Roast in the oven for 20 minutes, stirring halfway through, until the cauliflower is tender and chickpeas are slightly crispy.

While the vegetables roast, make the sauce by combining soy sauce, honey, rice vinegar, chili garlic sauce, cornstarch, and water in a small saucepan.

Cook the sauce over medium heat, stirring constantly, until it thickens into a glaze, about 3-4 minutes. Remove from heat.

In a small bowl, mix together mayonnaise, sriracha sauce, and lime juice to make the spicy mayo.

Roughly chop the almonds.

Once the cauliflower and chickpeas are roasted, remove from the oven and drizzle with the glaze, tossing to coat evenly.

To assemble the wraps, double up the lettuce leaves to make cups. Fill each cup with the glazed cauliflower and chickpeas.

Sprinkle with chopped almonds and drizzle with the spicy mayo before serving.

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