Cauliflower and Corn Lettuce Wraps/Tacos

Cauliflower and Corn Lettuce Wraps

Cauliflower and Corn Lettuce Wraps

So happy new year's eve!   Can you believe it is the last day of 2014?  This year has been so fast and yet so slow.  It seems so much happened this year and yet so much of it seems a really long time ago. I lived in home improvement hell for the first quarter of the year, getting my house ready to sell.  Painting porches and trim, powerwashing, landscaping, cleaning, having a garage sale, touching up paint,….the list just went on and on.  Then I decided to ditch the new job in NC that had presented itself and take the big leap to school.  Selling my house, packing, moving was so crazy and yet being in Austin and school has flown by. It all went so fast but yet I can hardly remember last January! I am ready to take on 2015, this year trying to let it all unfold slowly, with relish and joy and  no hurry.  That is my goal anyway. 

So back to life right now.  I made another recipe from The Forest Feast for my lunch this week.  I do love that cookbook.  You can read my post about it here or find it online by clicking the photo below. 

This recipe is just corn and cauliflower roasted with olive oil, seasoned with chili powder and red pepper flakes. I added the onion.  It is meant to be served in a tortilla with some hot sauce and greek yogurt. I topped mine with some goat cheese and ate it in a lettuce leaf.  I think hot sauce and some avocado would have been great but I didn't have either.  Although it was good in a lettuce leaf, it would be so much better in a corn tortilla.  I was trying to save a few calories and eat something green so I compromised.  Tortilla, no, goat cheese, yes! :)   I also ate it left over, room temperature, this time topped with some avocado and it was delicious.  I think it would be really good on top of a baked sweet potato.  I have some leftover cauliflower (my head was huge!) so I am going to try that. 

So that's a wrap for 2014.  Thanks for reading, for being my friend, supporting me from afar.  Here is an except from my morning reading from Journey to the Heart that said it all exactly right. 

The journey of a year is drawing to a close. Cherish the moments, all of them, even the ups and downs. Cherish the places you’ve visited, the people you’ve seen. Say good-bye to those whose journeys have called them somewhere else. Know you can always call them back by thinking loving thoughts. Know all those who love you will be there for you when you need them most. Honor the lessons you’ve learned, and the people who helped you learn them. Honor the journey your soul mapped out for you. Trust all the places you’ve been. Make a scrapbook in your heart to help you remember. Look back for a moment. Reflect in peace. Then let this year draw to a close. All parts of the journey are sacred and holy. Take time to honor this ending - although it’s never really the end. Go to sleep tonight. When you wake up tomorrow a new adventure will begin.
— Journey to the Heart by Melody Beattie

Cauliflower and Corn Lettuce Wraps

by Catherine Craig

Prep Time: 5 minutes

Cook Time: 25 - 30 minutes

Ingredients (About 4 servings)

  • 8 oz frozen corn (1/2 a bag)
  • 1 yellow onion, cut in half and sliced into thin half moons
  • 1 small head of cauliflower, core removed and chopped into small pieces
  • 2 cloves garlic minced
  • 1 - 2 Tbsp olive oil
  • salt and pepper
  • 1/2 tsp red pepper flakes
  • 1/2 tsp chili powder
  • butter lettuce leaves
  • goat cheese crumbled (about 1/3 cup)


Preheat the oven to 425. Put all ingredients onto a large sheet pan in a mound. Drizzle with oil. Toss to coat well. Season with salt, pepper, red pepper flakes and chili powder. Mix well. Spread the vegetables into a single layer. You may need to use a second sheet pan. Roast in the over for about 30 minutes, stirring occasionally, until lightly browned and tender.

Put a big spoonful into each lettuce leaf. Top with some goat cheese. Serve!

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