Cauliflower Lettuce Wraps {IP & PF Chang}

Last Updated: Feb 21, 2022 by Sophie · This post may contain affiliate links · 36 Comments

Cauliflower lettuce wraps – maybe the name doesn’t sound very appetizing or familiar, but it is one of the best-ever cauliflower recipes that I have ever created. My version of vegan keto cauliflower lettuce wrap is perfectly spiced, has a great texture and tastes out-of-this-world.

When I cook a big batch of cauliflower rice every week, most of the time actually, I make cauliflower fried rice and tabbouleh from it. But this lettuce wrap was a brand-new idea which just happened to strike my head because eating hot fried rice is not my thing considering the soaring temperatures in Texas. The result – this newly invented and highly appreciated (by my family and friends) cauliflower lettuce wraps.

easy cauliflower rice chinese style lettuce wrap

My lettuce wrap made from cauliflower rice is light, Asian flavored, resembles the PF Chang style a lot and has a nutty topping. Feel free to replace the peanuts and add rice sticks or sesame crackers or anything that entices your palates.

PF Chang’s Style Cauliflower Lettuce Wrap:

If you love PF Changs, then you must be aware of their popular lettuce wraps. Chunks of tofu or animal protein, crispy cooked water chestnuts, zingy Asian sauce, and perfectly fried rice sticks, all mixed together and wrapped in buttery lettuce wraps. In my opinion, it’s an explosive dish in terms of flavor and a very versatile, satisfying, and low-carb meal ideal for those watching carbs or calories.

To make this cauliflower lettuce wrap exactly the P.F Chang style, add water chestnuts, use hoisin sauce and use some crispy topping.

cauliflower lettuce wrap recipe in instant pot

Additional Toppings/Ingredients:

I tweaked the recipe a bit and have added some onions, mushrooms, and slices of fresh jalapenos to this recipe. Because we are using only cauliflower rice for this recipe, the chunks of mushrooms, diced onions, and chestnuts add a nice, firm bite to the mixture and makes it so much more flavorful too.

Adding peanuts or not: Well, it’s up to you whether you want to add peanuts or not. I did because I didn’t want to use rice sticks. After all, my sole reason to create this recipe is to make it low in carb yet plant-based and delicious.

Some of the best cauliflower recipes from the blog are here.

Ingredients For Cauliflower Lettuce Wrap:

{I didn’t use oil for this recipe as I used my instant pot to cook. Feel free to use 1 teaspoon oil for this recipe.}

You will need 2 cups of cauliflower rice, ¼ to ½ cup of water chestnuts, ½ cup sliced mushrooms, ¼ cup red onions(sliced or chopped), 2-3 garlic pods(minced), 1 teaspoon of vegetable oil or avocado (optional) 2 tablespoon hoisin sauce, 2 tablespoon hemp seeds, 1 teaspoon soy sauce(light), 1 teaspoon sriracha, salt and pepper to taste, ½ teaspoon sesame oil and chopped scallions to garnish

NOTE: Hoisin sauce has starch and soybean paste. If you are strict keto or have a soy allergy, avoid using it. In that case, add 1 teaspoon dark soy sauce alternative or tamari, ½ teaspoon white vinegar or Mirin and a pinch of stevia.

How to Make Cauliflower Lettuce Wrap?

Cauliflower lettuce wraps - how to make in instant pot

Prepare Cauliflower Rice:

If you don’t have premade cauliflower rice, then use these steps to make some. Clean and cut cauliflower and cut big florets.
Blanch the cauliflower florets in hot, boiling water and give them an ice bath.
Now add the cauliflower florets to a colander and allow them to dry.
Process in a food processor until the florets resemble tiny strands of rice or couscous.

If you love the idea of making instant pot cauliflower rice, here is the detailed post of instant pot cauliflower rice.

Sauté the mixture:

Put the instant pot into a sauté mode.
If you are not using an instant pot, heat a pan on medium.
Add oil if you are using oil and add garlic, and sauté for a minute.
For the oil-free version, add mushrooms first. As mushrooms lose moisture when exposed to heat, it helps in cooking other herbs and veggies too.
Now add minced garlic, followed by onions, jalapeños and cauliflower rice.
Add the water chestnuts in the end after you see veggies sweat a bit. Mix all the sauces together and add 1 tablespoon of water.
Add the mixture to the sautéed veggies and close the instant pot lid while turning the saute mode off and sealing the valve.
You do not have to pressure cook the mixture as the steam released from veggies will cook the mixture in minutes. You may notice that the pressure valve may rise with the pressure built by sauté. In that case, QPR after 1 minute.
After 2-3 minutes open the lid. If you see lots of moisture or juice released from veggies,(which is predictable in Instant pot cooking), just put the IP to sauté mode once again.
Then stir the mixture in high heat until the moisture/water reduces, and a semi-dry mixture is ready.
Add scallions and hemp seeds now and hot sesame oil or toasted sesame seeds. Adjust salt and pepper if necessary.

Prepare Cauliflower Lettuce Wraps:

Take butter or iceberg lettuce cups and add the cauliflower-veggie mixture on it.
Top with spicy or roasted peanuts, more sriracha, and scallions.
Serve at room temperature. Enjoy!

Easy, Instant Pot Cauliflower lettuce wraps

NOTE: Because all Chinese sauces have salt in them, I prefer not to add any extra salt. I suggest tasting the mixture before adding any extra salt in the end.

📖 Recipe

Cauliflower Lettuce Wrap

My version of vegan keto cauliflower lettuce wrap is perfectly spiced, has a great texture and tastes out-of-this-world. Plus, it can be made in the instant pot.

4.93 from 39 votes

Print Pin Rate

Course: Appetizer, Salad, Side Dish

Cuisine: Asian, Chinese

Keyword: Cauliflower lettuce wrap, cauliflower recipe, cauliflower recipes, instant pot cauliflower rice, instant pot recipes, vegan lettuce wrap

Prep Time: 10

Cook Time: 3

Total Time: 13

Servings:

Calories: 68.7kcal

Author: Sophie

Equipment

Instant pot

Ingredients

2 Cups Cauliflower rice
½ Cup Water chestnuts (Diced)
½ Cup Sliced Mushrooms
¼ Cup Red Onions (sliced or chopped)
2-3 garlic pods(minced)
2-3 tablespoon Hoisin sauce
1 teaspoon soy sauce(light)
1 Tsp-Tbsp Sriracha Sauce
½ teaspoon Sesame Oil
Chopped scallion to garnish
Salt and pepper to taste

To Serve

6-12 Ice berg lettuce cups

optional

2 tablespoon Hemp seeds
1 small jalapeno/chili pepper sliced