Gluten-Free, Vegan, Serves 6
- 1 large cauliflower cut into florets
- 2 Tbsp olive oil
- butter lettuce cups
- 1/2 cup chopped cashews
- Green Onions chopped
Sauce:
- 1/2 cup coconut amino
- 1 Tbsp rice vinegar
- 1/4 cup coconut sugar
- 1 Tbsp gochujang
- 2 cloves garlic minced
- 1 inch fresh ginger minced
- 1/2 Tbsp cornstarch
- 1 Tbsp sesame oil
Directions:
Preheat the oven to 450 degrees F. Toss the cauliflower in oil, salt, and pepper to taste. Roast for 30 minutes. Meanwhile, put together all the ingredients for the sauce into a blender. Mix until smooth and transfer into a sauce pot to reduce. Pour the sauce directly over the cauliflower and toss gently to combine. Arrange the wraps based on personal preference and top with nuts, green onions, and additional shredded vegetables.