Cauliflower Lettuce Wrap

easy cauliflower rice chinese style lettuce wrap

My version of vegan keto cauliflower lettuce wrap is perfectly spiced, has a great texture and tastes out-of-this-world. Plus, it can be made in the instant pot.

4.93 from 39 votes

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Course: Appetizer, Salad, Side Dish

Cuisine: Asian, Chinese

Keyword: Cauliflower lettuce wrap, cauliflower recipe, cauliflower recipes, instant pot cauliflower rice, instant pot recipes, vegan lettuce wrap

Prep Time: 10

Cook Time: 3

Total Time: 13

Servings:

Calories: 68.7kcal

Author: Sophie

Equipment

Instant pot

Ingredients

2 Cups Cauliflower rice
½ Cup Water chestnuts (Diced)
½ Cup Sliced Mushrooms
¼ Cup Red Onions (sliced or chopped)
2-3 garlic pods(minced)
2-3 tablespoon Hoisin sauce
1 teaspoon soy sauce(light)
1 Tsp-Tbsp Sriracha Sauce
½ teaspoon Sesame Oil
Chopped scallion to garnish
Salt and pepper to taste

To Serve

6-12 Ice berg lettuce cups

optional

2 tablespoon Hemp seeds
1 small jalapeno/chili pepper sliced

Instructions

Prepare Cauliflower Rice:

If you don’t have pre-made cauliflower rice, then use these steps to make some. Clean and cut cauliflower and cut big florets.
Blanch the cauliflower florets in hot, boiling water and give them an iced bath.
Now add the cauliflower florets to a colander and allow them to dry.
Process in a food processor till the florets resemble tiny
strands of rice or couscous.

Sauté the mixture:

Put the instant pot into a sauté mode. If you are not using an instant pot, heat a pan on medium. Add oil if you are using oil and add garlic, and sauté for a minute. For the oil-free version, add mushrooms first. As mushrooms lose moisture when exposed to heat, it helps in cooking other herbs and veggies too.
Now add minced garlic, followed by onions, jalapeños and cauliflower rice. Add the water chestnuts in the end after you see veggies sweat a bit. Mix all the sauces together and add 1 tablespoon of water.
Add the mixture to the sautéed veggies and close the instant pot lid while turning the saute mode off. You do not have to pressure cook the mixture as the steam released from veggies will cook the mixture in minutes. You may notice the pressure builds up after you seal the valve. Leave it for 1 minute and quick release pressure.
After the valve drops or after 2-3 minutes (Depending on how many cups of cauliflower rice you are using) open the lid. If you see lots of moisture or juice released from veggies,(which is evident in Instant pot cooking), just put the IP to sauté mode once again. Then stir the mixture in high heat until the moisture/water reduces, and a semi-dry mixture is ready.
Add scallions and hemp seeds now and followed by hot sesame oil or toasted sesame seeds if WFPB. Adjust salt and pepper if necessary.

Prepare Cauliflower Lettuce Wraps:

Take butter or iceberg lettuce cups and add the cauliflower-veggie mixture on it.
Top with spicy or roasted peanuts, more sriracha and scallions. Serve at room temperature. Enjoy!

Video

Notes

Use premade cauliflower rice for this recipe.
You can use this recipe of Instant Pot Cauliflower rice.
If you do not have an instant pot, use a saute pan to cook the veggies until desired tenderness.
This recipe is low in carb; however, you can skip the Hoisin sauce and use a non-starchy alternative to add flavors to this cauliflower mixture.

Nutrition