Gochujang-Glazed Grilled Carrot Wraps

Smoky. Sticky. Spicy. Sweet.

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Vegetables are finally having their moment in the spotlight. Gone are the days when we restricted them to side dishes or included them only as accompaniments to the main (meat-based) entrée. Gone, even, are the days when we saw them as sub-par substitutes for meat, fish, or poultry, passable as entrées ONLY if they were mimicking some other “acceptable” protein. Today we are allowed to dream big with vegetables, to seek creative and fun ways to make them the star of our plates.

Every time I cook with vegetables, I try to harness that spirit and take those vegetables to new heights of deliciousness. And this week’s Gochujang-Glazed Grilled Carrot Wraps definitely delivers on that!

Spicy-glazed carrots on a bed of garlicky cauliflower rice, all nestled in a crisp lettuce wrap. Smoky, sticky, and spicy-sweet, these Gochujang-Glazed Grilled Carrot Wraps are so satisfying and delicious that you’ll barely notice they’re completely vegetarian!

They’d make a great addition to a grill-out buffet—just put out platters of the carrots, cauliflower rice, and lettuce and let people build their own!—but they’d be equally delicious and very cute served in miniature, assembled in advance and passed around as appetizers at a summer cocktail party. And while they taste amazing when grilled—the smoky char adds a great earthiness to the carrot that perfectly balances that spicy-sweet glaze—you could absolutely choose to cook them on a stovetop grill pan, or even roast them in the oven.

Whether you’re specifically seeking a vegetarian recipe to add to your grilling repertoire or just looking to freshen your standard summer menu, I hope you give these Gochujang-Glazed Grilled Carrot Wraps a try. One bite of their sticky-sweet-and-spicy perfect, and you’ll be glad you did!

Enjoy!

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Gochujang-Glazed Carrot Lettuce Wraps

Makes 12-16 lettuce wraps

For the carrots:

1 pound small carrots, peeled and trimmed

2 tbsp vegetable oil

½ tsp Diamond Crystal kosher salt

1 garlic clove, minced

4 tbsp gochujang

3 tbsp honey

3 tbsp soy sauce

2 tbsp rice vinegar

1 tsp sesame oil

For the cauliflower rice:

1 small head cauliflower (about 5 cups riced florets)

2 tbsp vegetable oil, divided

4 scallions, white and light green parts thinly sliced, dark green parts sliced on a bias and reserved

1 tsp Diamond Crystal kosher salt, divided

2 garlic cloves, minced

1 inch ginger root, minced

½ cup frozen peas

To assemble:

Boston Bibb lettuce, leaves separated

Toasted sesame seeds

Special equipment: grill or grill pan

Method

For the carrots:

Slice peeled and trimmed carrots into 2-inch pieces on a bias (if the carrots are on the thicker side, feel free to cut them in half or quarters length-wise).

Preheat the grill over medium-low heat (if you’re using a grill pan, you might need to raise your heat, depending on the power of your burners). Toss carrots with vegetable oil and kosher salt. Grill, turning occasionally, until fork-tender, about 15-20 minutes.

Meanwhile, bring minced garlic, gochujang, honey, soy sauce, and rice wine vinegar to a boil in a sauce pot, stirring constantly. Turn off the heat and stir in sesame oil. Keep warm while carrots finish cooking, then toss grilled carrots in warm glaze to coat.

For the cauliflower rice:

Cut cauliflower head into quarters; trim off core and discard. Break florets into smaller pieces and pulse in food processor, until the cauliflower is the size of rice grains. (Avoid over-processing; if the majority of the cauliflower is the appropriate size but there are still a few larger chunks; reserve those larger chunks to run through again alone).

Heat a saute pan over medium-high heat and add the vegetable oil. Saute thinly sliced white and light green scallions with ¼ tsp kosher salt until translucent, about 2 minutes. Do not brown. Add garlic and ginger and cook until fragrant, about 1 minute. Add remaining tablespoon oil, riced cauliflower, and ¾ tsp kosher salt and cook, tossing frequently, until tender, about 3-4 minutes. Add frozen peas and cook until heated through, one minute more. Turn off heat and fold in dark green scallions.

To assemble:

Fill each lettuce leaf with 2-3 tablespoons of cauliflower rice; top with 2-3 glazed carrots. Sprinkle with toasted sesame seeds.

Originally posted June 13, 2021.