Mealime recipe · lives on in MealPot
"Kung Pao" Cauliflower-Edamame Lettuce Cups with Cashews & Spicy Mayo
- 30 min
- 2–6 servings
- 580 kcal / serving
Crisp roasted vegetables mingle with cauliflower and edamame, flavored with a glossy, tangy glaze, then folded into butter lettuce cups topped with cashews and a spicy mayo. This quick wrap comes together in about 30 minutes, ideal for weeknights.
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Ingredients
- ½ headbutter (Boston) lettuce
- ⅓ cupcashews, roasted unsalted
- ½ medium headcauliflower
- 1 cupedamame, shelled
- 1 clovegarlic
- 1 (1 inch) pieceginger root
- 1red bell pepper
- edamame
- red bell peppers
From the pantry: brown sugar, chili-garlic sauce, cornstarch, mayonnaise, rice vinegar, salt, soy sauce, toasted sesame oil
Cookware
baking sheet pan · chef's knife · colander · cutting board · garlic press (optional) · grater (optional) · measuring cups · measuring spoons · mixing bowls · oven mitts · small saucepan · stirring spoon · whisk or fork
Directions
- Preheat the oven to 450°F. On a baking sheet, arrange cauliflower florets, diced red pepper, and edamame; drizzle with oil and salt, then spread in an even layer.
- Roast, stirring halfway through, until tender and lightly browned, about 15–20 minutes. Remove from the oven when ready.
- Meanwhile, mince the ginger and garlic and place them in a small saucepan. Add water, soy sauce, brown sugar, vinegar, chili-garlic sauce, cornstarch, and a splash of oil; whisk to combine.
- Bring the sauce to a boil over high heat, then reduce to medium and simmer, whisking often, until it thickens and becomes glossy, 1–2 minutes. Remove from heat.
- In a small bowl, whisk together mayonnaise and chili-garlic sauce to form the spicy mayo.
- Roughly chop the cashews.
- When the roasted vegetables are done, pour the sauce over them and toss to coat evenly.
- Separate the lettuce leaves, stack two per wrap on each plate, and fill with the sauced vegetables. Top with cashews and a dollop of spicy mayo, then fold and eat.
Two tips
- Prep tip: chop the cauliflower, pepper, and garlic/ginger ahead of time and refrigerate for faster assembly.
- Serving idea: keep extra spicy mayo on the side for dipping or drizzle a little more on top of each wrap before serving.
Nutrition per serving
- Calories
- 580 kcal
- Protein
- 19 g
- Carbs
- 39 g
- Fat
- 42 g
- Fiber
- 10 g
- Sodium
- 107 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.