Thai Sweet Potato and Cauliflower Lettuce Wraps Recipe
How to make Thai Sweet Potato and Cauliflower Lettuce Wraps
Method
- Preheat oven to 200°C (180°C fan-forced).
- Peel and cut cauliflower into small florets. Peel and cut sweet potato into small cubes. Into a medium sized bowl, add vegetable oil. Add salt and cracked pepper. Toss vegetables to coat completely. Place onto baking paper lined tray, bake for 25 minutes.
- Once vegetables are cooked, remove from oven, place on paper towel to drain and cool slightly.
- Remove core from lettuce and separate into cups. Wash, pat dry and set aside.
- To make the dressing: Mix ½ cup mayonnaise with juice of 1 lime. Chop up peanuts finely so they can be sprinkled on top. Cut remaining limes into 8 wedges.
- To assemble lettuce cups, put in some pieces of sweet potato and some florets of cauliflower. Sprinkle chopped peanuts on top and drizzle with the mayonnaise.
- Garnish with sprigs of coriander and sprinkle over a little bit of chopped coriander. Enjoy!
*Tip: Keep your cauliflower stems and stalks. They can be frozen to use in your next vegetable stock or soup.
**Optional: You can also use Baby Gem lettuce for this recipe. You can also use plain mayonnaise and make your own spicy blend. Mix mayonnaise with ground paprika and chilli powder and stir well, until combined. If you don’t want to use peanuts, you can substitute with toasted sesame seeds.
Recipe: Courtesy of Rachel - ALDI Test Kitchen