Piri Piri Cauliflower Lettuce Wraps with Pebre Sauce
Its Food Week and what better way to celebrate and support all our local food providers with a local farm-to-table lunch on the farm. Today’s lunch inspiration is a local collaboration with my friends Carlos & Sandra from No7 Hot Sauce. What so special about this sauce, not only is it locally made in Canada with natural ingredients, its gluten free, vegan, sugar free, nut free, salt free and absolutely delicious. For those of you who know me, I love it spicy with a kick of heat so I decided to choose Sandra’s Piri Piri sauce. Paired with our farm Crispy Magenta Lettuce, Green Onions & Green Garlic, I have created these simple and delicious Piri Piri Roasted Cauliflower Lettuce Wraps with Pebre Sauce. What’s Pebre, a Chilean condiment made with cilantro, onions, garlic & tomatoes. Hope all of you enjoy this recipe as much as my farm family did! xoxo
1 large cauliflower, cut in small florets, about 6 cups
¾ cup No7 Piri Piri Hot Sauce
1 large Magenta lettuce, washed, dried & leaves separated
Sliced spring onions & fresh cilantro for garnish
5 spring onions, white & green parts roughly chopped
3 green garlic, white & light green stems roughly chopped
1 tomato, roughly chopped
2 cup fresh cilantro, roughly chopped
2 tbsp. olive oil
3 tbsp. apple cider vinegar
½ tsp chili flakes
1 tsp. salt
Preheat oven to 425 F. Line a large baking sheet with parchment paper.
In a large bowl, add cauliflower and toss with piri piri sauce.
Roast for 35-40 mins, stirring occasionally until cauliflower has softened and has slightly charred.
In a food processor, add all the ingredients for the padre sauce, pulse
until slightly chunky, refrigerate until ready to use.
On a large platter or wooden board, place lettuce leaves, divided roasted cauliflower and place on lettuce leaves. Top with pebre sauce, spring onions, cilantro and serve with extra piri piri sauce
SERVINGS 6-8| PREP & COOK TIME approx. 45 mins