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Mushroom Cauliflower Lettuce Wraps

Mushroom Cauliflower Lettuce Wraps

Published by laurenomear@gmail.com BigCommerce on 17th Jul 2022

MUSHROOM CAULIFLOWER LETTUCE WRAPS

By Rosie Hatch 3.8.22

Mushroom Cauliflower Lettuce Wraps

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time 25 minutes

Serving size: 4

Welcome to The Fifth Design kitchen! A place where we explore and create some mouth-watering meals for you to be inspired by. We are all about creating and sharing beautiful food here and we hope to be the spark that motivates you to call your friends and invite them round for a mouthwatering feast with lots of belly laughs and soulful connections, leaving with not only a full tummy, but a full heart.

 

This week's recipe has been beautifully curated to bring together the fresh flavors of lettuce with the earthy taste of mushrooms that are celebrated amongst the aromatic flavours of Asia. Using hoisin, soy and rice vinegar, these lettuce wraps have a fantastic flavour infusion.

 

These wraps can be made as entrees or you can double (or triple) the serves and make them as the main for your loved ones to devour. We highly recommend pairing these with wraps with some hoisin noodles and rice paper rolls

We hope this feast makes your mouth water and your taste buds get excited. Enjoy!

 

This beautiful dish has been both served and prepared on our Black and White Large Chopping Board. A fun little fact that not many people know, you can use the board for chopping as well as serving the food. The wood is Camphor Laurel, a hard timber which is classically used as a chopping board, and the resin is incredibly strong and durable.

INGREDIENTS

1 head butter lettuce

½ cauliflower, diced into very small florets

1 tbsp vegetable oil

½ white onion, diced

3 garlic cloves, minced

16oz shitake or cremini mushrooms, diced

¼ cup water chestnuts (from a can and drained), thinly sliced

1 ½ tbsp hoisin sauce

1 ½ tbsp soy sauce

½ tbsp rice vinegar

1 carrot, julienned

1 green onion, chopped

Black sesame, for topping

Dumpling sauce, for serving

METHOD

1) Remove leaves from head of lettuce carefully. Rinse and lay flat and place in the refrigerator until ready to serve. Bring a large pot of water to a boil then blanche the cauliflower for 4-5 minutes. Drain and set aside.

 

2) Heat skillet over medium heat then add oil then add onion. Cook until translucent then add in garlic. Cook one minute more. Stir in mushrooms and allow to cook down and turn a darker brown, about 6 minutes. Stir in cauliflower and water chestnuts and cook another few minutes until the cauliflower begins to show a char in color. Stir in hoisin sauce, soy sauce and rice vinegar. Give it a taste and adjust to you liking. Serve in cold lettuce cups with carrots, green onion, and black sesame seeds.

 

Enjoy!

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