Cauliflower Lettuce Wrap

Before going vegan, one of my favorite dishes was Lettuce wrap. I love the combination of the ground salty protein with the light texture of the lettuce. Less carbs always feels better on your body. The cauliflower and walnuts are so good and healthy at the same time. cauliflower is rich in vitamin C, K, Protein and potassium. It is known to fight cancer cells and also a great anti inflammatory & antioxidant vegetable. So adding cauliflower to your daily meal is not a bad idea. Walnuts are known as well for their anti inflammatory properties as well as omega 3.

Walnuts are rich in antioxidants and vitamin B and a good source of copper.

The spices I used are warm and delicious, they truly work perfectly in this dish. It is a fantastic, light dinner, gluten free and low carb, or in other words, guilt free! Just what I like:)


Watch me make this recipe on TV

Cauliflower Lettuce Wrap


Yield: 4-6 servings

1 head of cauliflower, in the food processor process until you reach a rice like texture. you can also find in the grocery store bags of cauliflower rice

1 cup of raw walnuts, chopped by hand or in the foodprocessor

4 tablespoons olive oil

1 tablespoon cumin

1 tablespoon garlic powder

1 tablespoon sweet paprika

1 teaspoon onion powder

1 teaspoon chilli powder

+ salt

+ pepper




Heat oven to 375 F

Take a baking sheet and line with a parchment paper.

Take a mixing bowl and add the cauliflower, walnuts and olive oil, mix, then add the seasoning, mix well with your hands, add salt and pepper to taste.

Spread the mixture on the baking sheet, and bake in the oven for about 30 minutes, or until the mixture is "dry".  

Serving Suggestion:

Take a few clean lettuce leaves and place on a plate, pour some of the cauliflower walnut mixture, some cherry tomatoes and cucumber, and drizzle with tahini sauce.