Bang Bang Spicy Cauliflower Lettuce Wraps

This bang bang cauliflower is a veganized version of the cajun classic. The crispy cornmeal and crumb coated cauliflower is baked to golden perfection before being tossed in a deliciously creamy and spicy sriracha-spiked sauce and wrapped up in Romaine lettuce. This healthy plant-based meal or appetizer has flavor, texture, and it's incredibly easy to make.

BANG BANG SPICY CAULIFLOWER LETTUCE WRAPS [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE CAULIFLOWER:

• 1 head of cauliflower, washed and chopped into bite-size florets
• 1/2 cup panko or gluten-free bread crumbs
• 1/2 cup cornmeal
• 1/2 cup non-dairy milk
• 2 tablespoons vegan mayonnaise (0il-free if needed)
• 1/2-1 teaspoon garlic powder
• 1/4 teaspoon salt

FOR THE SAUCE:

• 1/4 cup vegan mayonnaise or homemade oil-free vegan mayonnaise
• 1/4 cup Sriracha sauce
• 1 tablespoon maple syrup
• 1 teaspoon rice vinegar

FOR THE WRAPS:

• 1 head of romaine lettuce, leaves washed and separated
• Fresh cilantro or sliced green onions for serving

PREPARATION

1. Preheat oven to 400°F.
2. Line a baking pan with parchment paper or lightly spray it with avocado oil.
3. Set up a dredge and crumb station by mixing the panko, cornmeal, salt, and garlic powder in one shallow dish.  In a medium bowl, stir together the milk and vegan mayonnaise.
4. Use one hand to dredge the cauliflower florets through the wet mixture, drop it in the bread crumbs and use the other hand to roll it around. Place it on the baking sheet and repeat this until all the cauliflower florets are coated. Spray them with a light coating of avocado oil before baking or skip this step to keep it oil-free.
5. Bake them for about 25-30 minutes, or until the breading is golden and the cauliflower is tender.
6. Stir together the ingredients for the sauce and either drizzle it over the cauliflower or carefully dump the cauliflower in a large bowl and stir in the sauce to coat each floret. If you’re coating them instead of drizzling, you may want to make extra sauce for serving.
7. Fill some romaine leaves with cauliflower, drizzle with extra sauce if desired, sprinkle on cilantro or green onions before you serve them.

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