Sriracha Cauliflower Walnut Lettuce Cups

Warm, roasted, crispy-edged cauliflower and meaty walnuts are tossed in a spicy-sweet, creamy aïoli, then tucked into cold, crunchy fresh lettuce leaves for a low-carb appetizer that will have your taste buds jumping! Arrange the lettuce cups on a platter with small bowls of toppings surrounding them so everyone can serve themselves, then kick back and wait for the compliments to roll in. Wingz - Derrick and I have always loved entertaining, whether that means family members from out of town, friends, neighbors, or teammates trying to score a home-cooked meal—all are welcome. These extra-saucy lemon-pepper wings made with cauliflower instead of poultry have always been a fan favorite. Derrick calls them a “palate destroyer,” because they’re so packed with flavor that anything else you eat after tastes less desirable—sorry! I make mine with so much zesty, buttery sauce they’re known as “wet wingz” in our house.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400°F. Line a large sheet pan with parchment.

Step 2

Make the filling: In a large bowl, toss the cauliflower with the oil, 1 teaspoon of the salt, and ½ teaspoon of the pepper. Arrange in a single layer on the prepared sheet pan and roast for 25 to 30 minutes, until the edges are crisp and golden brown. Remove from the oven and allow to cool slightly.

Step 3

Toast the walnuts in a medium skillet over medium heat for 2 minutes, shaking the pan every 30 seconds to prevent burning. Remove from the heat and allow to cool slightly in the pan.

Step 4

Meanwhile, Prepare the sauce: In a large bowl, whisk the mayonnaise, sriracha, miso, maple syrup, two-thirds of the scallions, the garlic, and the remaining ½ teaspoon each of salt and pepper.

Step 5

Add the cauliflower and walnuts to the bowl and very gently fold everything together, keeping the cauliflower intact. Transfer to a serving bowl. Sprinkle with sesame seeds and the remaining scallion.

Step 6

To serve: Build the cups by spooning the cauliflower mixture into one or two stacked lettuce leaves and topping with garnishes.

Step 7

Get Creative!

Step 8

For a crispy version of this recipe, coat the cauliflower using the batter from Lemon-Pepper Wingz (this page), but omit the lemon-pepper seasoning. Fry according to the wingz instructions. Or, make a beautiful bowl by serving the filling over steamed rice and topped with fresh vegetables, like carrots and cucumber, or Vietnamese Pickled Vegetables (this page).

Step 9

Make the wingz: In a large bowl, whisk together the flour, cornstarch, nutritional yeast, lemon-pepper seasoning, garlic powder, onion powder, and salt. Whisk in the milk until the batter is smooth. If using gluten-free flour, let the batter sit for 5 minutes to thicken. Make sure the cauliflower is dry after washing to ensure the coating sticks, then add it to the batter and toss well to coat.

Step 10

To bake the cauliflower: Preheat the oven to 425°F. Line a large sheet pan with parchment paper and lightly coat with nonstick cooking spray. Transfer the florets to the prepared pan, leaving lots of space between the pieces (to allow cauliflower to crisp). Bake for 20 to 25 minutes, or until golden and crispy.

Step 11

To fry the cauliflower: In a large pot or Dutch oven, heat 2 inches of oil to 350°F. Preheat the oven to 200°F or the warming setting. Line a sheet pan with paper towels. Working with a few pieces at a time, add the cauliflower to the hot oil. (Don’t fry too much cauliflower at once, which will lower the temperature of the oil and result in soggy, oil-soaked cauliflower.) Fry until golden and crispy, 2 to 3 minutes per side. Transfer the fried cauliflower to the prepared pan and keep warm in the oven. Let the temperature of the oil return to 350°F before frying each batch, adding more oil if necessary.

Step 12

Note:

Step 13

If using a gluten-free flour blend, be sure your flour blend contains rice flour, which gives the wingz a nice crispy coating.

Step 14

Get Creative!

Step 15

Use the lemon-pepper sauce on roasted potatoes or chickpeas, pasta, grilled tofu, or just about any steamed or roasted vegetable. Or, make one of my favorite dinners, grilled cauliflower steaks: cut a head of cauliflower vertically into ½-inch-thick “steaks,” brush with oil, grill on both sides, then drizzle the lemon-pepper sauce over them before serving. Make sure to serve with Creamy Mashed Potatoes (this page) or steamed rice to soak up the yummy sauce.