Food brings us together and it comforts us. I always say, there is nothing that cauliflower can’t do so we are excited to bring you this recipe for Bang Bang Cauliflower Lettuce Wraps, originally from Zestful Kitchen, and we hope that you enjoy it as much as we do! This recipe is also offered as a gluten-free and/or vegan dish on her blog.
Why we love it: bang bang cauliflower might be our new favorite way to eat veggies, the meal is ready in less than an hour, and the combination of crispy cauliflower drizzled in bang bang sauce and topped with cucumber, jalapeno, and scallions wrapped up in a crispy lettuce leaf is mind-blowing.
A few tips: Lauren, the creator of Zestful Kitchen, mentions that the secret to getting a crispy cauliflower bite is adding a touch of olive oil to the bread crumbs and it really made ALL the difference! You will get a perfectly satisfying crunch! I also recommend keeping the cauliflower florets on the larger side. It gets painstakingly difficult to bread tiny little florets, that’s just a personal opinion though.
Xoxo, Claire and the Mamas at Mama Jess
Bang Bang Cauliflower Lettuce Wraps
- 3 large eggs
- 2 cups whole-wheat Panko bread crumbs
- 2 tablespoons extra-virgin olive oil
- 1½ teaspoons garlic powder
- Salt and pepper
- ¾ cup all-purpose flour
- ¼ cup cornstarch or arrowroot starch
- 1 large head cauliflower (about 2 pounds), cut into florets
- ¼ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha
- 1 teaspoon rice vinegar
- 1 teaspoon honey
- Thinly sliced cucumbers, scallions, jalapenos, and sesame seeds (optional for topping)
- Bibb lettuce for lettuce wraps
Zestful Kitchen offers ways to make this recipe gluten-free and vegan. See it here.
- Preheat oven to 450 degrees F. Arrange racks in the middle of the oven.
- Gather 3 shallow bowls. In the first, beat eggs. In the second, combine breadcrumbs, olive oil, garlic powder, salt, and pepper. In the third, combine flour and cornstarch.
- Dip florets into flour, egg, and bread crumb mixtures in that order. Shake off any excess. Place on a parchment-lined baking sheet. Repeat until all of the florets are prepared.
- Bake for 22-25 minutes, or until the cauliflower is crispy and golden.
- To make sauce: whisk together mayonnaise, sweet chili sauce (I added extra, it is so delicious), sriracha, vinegar, and honey.
- Assemble the wraps by placing the cauliflower in a lettuce wrap, drizzle sauce on top, top with diced cucumbers, jalapeno slices, and sliced scallions, and enjoy!