These Cauliflower Lettuce Wraps bring the heat and the crunch—crispy, golden bites tossed in hot sauce and cooled down with a zesty cilantro lime ranch you’ll want to put on everything. It’s a fresh and fiery kind of meal that hits all the right notes.
ingrédients
cauliflower florets
- 3 eggs
- 1 large cauliflower, cut into florets
- 1¼ cups cornmeal
- 1 teaspoon smoked paprika
- ¼ teaspoon ground cayenne pepper
- ½ cuillère à café de sel de mer
- ½ cuillère à café de poivre noir moulu
- ½ cup hot sauce
- 1/3 cup extra-virgin olive oil
- iceberg lettuce (for serving)
cilantro lime ranch
- 1 cup plain Greek yogurt
- 1 cup fresh cilantro, finely chopped
- 1 green onion, finely chopped
- ½ cup fresh basil
- 1–2 garlic cloves, peeled and minced
- ½ teaspoon onion powder
- juice of 1–2 limes
les orientations
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a bowl, whisk the eggs, then toss in each piece of cauliflower to coat.
- In another bowl, combine cornmeal, paprika, cayenne, sea salt, and pepper.
- Dredge cauliflower in the dry mixture and arrange on the baking sheet.
- Bake for 25 minutes, flipping halfway through.
- In a bowl, mix hot sauce and olive oil. Remove cauliflower from the oven and pour the sauce over the florets, toss to fully coat. Return to the oven for 5-10 minutes. For the remaining 5 minutes, put the oven on a low broil to crisp up.
- To make the ranch, blend all ranch ingredients in a blender until smooth. Add water to thin if needed. Season with salt and pepper to taste.
- Serve cauliflower in iceberg lettuce leaves with ranch drizzle or omit the lettuce and dip the florets in the ranch. Top with sliced green onion and fresh basil if desired.
See this recipe and others featured in our free Un garde-manger sain pour le foie resource!
