Recipes ofanjee barber

Registered dietitian · 1052776

Let food be thy medicine

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korean bbq style cauliflower lettuce wraps

Thursday, August 01, 2019
pie_chart
Portions
6
Ingredients
or6–8 cups small cauliflower florets (1 large or 2 small heads)
or2 tsps of oil, olive, salad or cooking (9 g)
or1 tsp of salt, table (6 g)
orbutter lettuce cups
or1/4 cup crushed peanuts
or2 tbsps minced chives, raw (6 g)
orSauce:
or1/2 cup of low sodium soy sauce
or1/4 unpacked brown sugar
or1 clove of garlic, raw (3 g)
or1-inch knob fresh ginger
or1 tbsp rice wine vinegar
or3 tsps of sauce, 1 tablespoon sambal oelek (or a spicy chile paste, or sriracha – use less for a milder sauce)
or1 tablespoon sesame oil
or.50 tbsp cups of cornstarch (21 g)
orSpicy mayo:
or4 tbsps lite mayo
or2 tsps of sauce, hot chile, sriracha, TUONG OT SRIRACHA (12 g)
Preparation
1.
Roast the cauliflower: Preheat the oven to 450 degrees. Toss the cauliflower with a drizzle of oil and a pinch of salt. Roast for 30 minutes. Make the sauce: Blend everything in a food processor or blender until smooth. Simmer in a saucepan over low heat until it thickens slightly. Cauli meets sauce: Pour sauce directly onto the roasting pan – just enough to get the cauliflower nice and saucy. Toss gently to combine . Make it pretty: Arrange the sauced up cauliflower in lettuce cups. Top with extra sauce, crushed peanuts, chives, and a drizzle of spicy mayo. Mwah!
Nutritional information
Per 100 gPer portion (244 g)% DRI
Energy79 kcal193 kcal10 %
Fat4 g11 g16 %
Fatty acids, total saturated1 g2 g8 %
Cholesterol1 mg4 mg1 %
Sodium549 mg1341 mg56 %
Carbohydrate9 g21 g7 %
Sugars4 g10 gremove
Fiber2 g4 g15 %
Protein3 g6 gremove