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5 from 1 vote

Skinny Cauliflower Asian Lettuce Wraps

This yummy vegetarian recipe makes a fantastic lunch or light, flavorful dinner.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Dinner, Lunch, Main Course
Cuisine: Asian
Keyword: Vegetarian
Servings: 3 people
Calories: 269kcal


  • 1/3 cup honey
  • 3 tablespoons rice wine vinegar
  • 1/4 cup soy sauce low sodium
  • 2 tablespoons ketchup
  • 1 tablespoon lemon juice
  • 1 tablespoon sesame oil
  • 1 tablespoon Dijon mustard
  • 1/2 head cauliflower cut into small florets
  • 8 ounces water chestnuts canned, diced
  • 1/2 cup mushrooms diced
  • 1/2 cup yellow onion diced small
  • 2 cloves garlic minced
  • 6 napa cabbage leaves


  • Combine 2 tablespoons of the honey, 1 teaspoon of the rice wine vinegar, and 2 tablespoons of the soy sauce in a small bowl and set aside.
  • In a medium sauce pan, combine the remaining honey and warm water, heat just until the honey is disolved. Stir in the remaining soy sauce, remaining vinegar, ketchup, lemon juice, mustard, and 1 teaspoon sesame oil. Bring to a simmer and cook for about 5 minutes. Place into a bowl for dipping and serving and set aside.
  • Heat the remaining sesame oil in a large skillet or wok. On medium-high heat add the cauliflower and cook just until the cauliflower begins to soften and brown. Stir in the already prepared Stir-Fry Sauce (made in step one) to the cauliflower along with water chestnuts, mushrooms, onion and garlic. Stir-fry for approximately 4-5 minutes on medium heat.
  • Place approximately 3/4 cup of the cooked cauliflower mixture on individual cabbage leaf and drizzle with dipping sauce. Serve hot!


Serving: 2each | Calories: 269kcal | Carbohydrates: 53g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 1314mg | Potassium: 659mg | Fiber: 5g | Sugar: 38g | Vitamin A: 178IU | Vitamin C: 67mg | Calcium: 78mg | Iron: 2mg |
SmartPoints (Freestyle): 11