Sesame-Gochujang Cauliflower Lettuce Wraps
Excerpted with permission from The Yearlong Pantry by Erin Alderson, published by Hardie Grant Publishing, 2024. Photographs by Erin Scott.
In the realm of fermented foods, especially grain- and soybean-based ones, gochujang is one product that has vegetarian chef Erin Alderson’s heart. The balance of sweet, savory, and heat is a winning combination. Perfect for satisfying a craving for something fresh-feeling during the cooler months.
This recipe, and others like it, can be found in the article “Your Spice Rack Is the Only Thing You Need to Make These Easy Vegetarian Recipes.”
How to Make It
1
Preheat the oven to 425°F.
2
Make the pickled onions: Combine the red onion, vinegar, and kosher salt in a bowl; set aside.
3
Prepare the cauliflower Put the cauliflower florets on a sheet pan, then toss with the avocado oil, cornstarch, potato starch, and salt. Arrange in a single layer. Bake, stirring every 10 minutes or so, until the cauliflower is golden and crisp, 25 to 30 minutes.
4
Make the sauce: Melt the butter in a medium skillet over medium-low heat. Whisk in the gochujang, honey, vinegar, and salt. Increase the heat to medium and whisk until the mixture bubbles and thickens slightly. Turn off the heat and stir in the sesame seeds. Add the crispy cauliflower and stir to coat.
5
Assemble the wraps: Lay the lettuce leaves on a large serving platter. Divide the barley among the leaves, followed by the cauliflower. Finish each wrap with cilantro and pickled onions.
Ingredients
For the Pickled Red Onions
½ small red onion, peeled and thinly sliced
2 tbsp rice vinegar
½ tsp kosher salt
For the Crispy Oven Cauliflower
1 lb cauliflower florets
2 tbsp avocado oil
2 tbsp cornstarch
2 tbsp potato starch
1 tsp kosher salt
For the Gochujang-Butter Sauce
¼ cup unsalted butter
¼ cup gochujang
2 tbsp honey or maple syrup
2 tsp rice vinegar
½ tsp kosher salt
1 heaping tbsp white sesame seeds, toasted
For the Wraps
10 to 12 large butter lettuce leaves
2 cups cooked pearled barley, slightly cooled
½ cup fresh cilantro leaves, coarsely chopped
Directions
1
Preheat the oven to 425°F.
2
Make the pickled onions: Combine the red onion, vinegar, and kosher salt in a bowl; set aside.
3
Prepare the cauliflower Put the cauliflower florets on a sheet pan, then toss with the avocado oil, cornstarch, potato starch, and salt. Arrange in a single layer. Bake, stirring every 10 minutes or so, until the cauliflower is golden and crisp, 25 to 30 minutes.
4
Make the sauce: Melt the butter in a medium skillet over medium-low heat. Whisk in the gochujang, honey, vinegar, and salt. Increase the heat to medium and whisk until the mixture bubbles and thickens slightly. Turn off the heat and stir in the sesame seeds. Add the crispy cauliflower and stir to coat.
5
Assemble the wraps: Lay the lettuce leaves on a large serving platter. Divide the barley among the leaves, followed by the cauliflower. Finish each wrap with cilantro and pickled onions.
