Roasted Cauliflower Lettuce Wraps with Korean BBQ-Inspired Sauce

Cauliflower Lettuce Wraps:
6–8 cups small cauliflower florets (1 large or 2 small heads)
2 tablespoons olive oil
1/2 teaspoon salt
butter lettuce cups (6-8 large leaves)
1/4 cup crushed peanuts
2 tablespoons minced chives
spicy mayo (1/4 cup mayo with a 1 teaspoon of sriracha)

Sauce:
1/2 cup soy sauce
1/4 cup brown sugar / honey / maple syrup
1 clove garlic
1-inch knob fresh ginger
1 tablespoon rice vinegar
1 tablespoon sambal oelek (or a spicy chile paste, or sriracha – use less for a milder sauce)
1 tablespoon toasted sesame oil
1/2 tablespoon cornstarch

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.

from: pinchofyum.com