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Korea Spiced Cauliflower Lettuce Wraps

This Little Goat went to Korea
This Little Goat went to Korea


4 servings


35 minutes

active time

10 minutes


1 head cauliflower, chopped into small florets (about 8-10 cups cauliflower florets)

Extra virgin olive oil

Kosher salt 

1/3 cup + 1 Tbsp This Little Goat went to Korea, divided

1/3 cup Kewpie mayonnaise (or regular mayo if unable to find Kewpie)

1 Tbsp rice wine vinegar 

1 Tbsp fresh lemon juice

1/2 cup thinly sliced scallions, green and whites separated 

Bibb lettuce cups, for serving

1/2 cup shredded carrots

1/4 cup salted peanuts, roughly chopped


Preheat the oven to 450 degrees.

In a large bowl, toss the cauliflower with 2 Tbsp olive oil and a pinch of kosher salt. Spread into a single layer on a parchment-lined baking sheet and roast for about 25-30 minutes, tossing once halfway through, until cauliflower is tender and starting to brown.

Meanwhile, whisk together the mayonnaise, remaining 1 Tbsp Korea sauce, vinegar and lemon juice. Season to taste with salt and set aside.

Remove cauliflower from the oven and return to a large mixing bowl. Add in cup Korea sauce and the white part of the scallions. Toss gently to coat.

Spoon cauliflower onto Bibb lettuce cups. Top with shredded carrots, peanuts and sliced scallion greens. Drizzle with Korea-spiced mayonnaise and serve warm.

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