Cajun Cauli Fritter Lettuce Wraps
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Cajun Cauli Fritter Lettuce Wraps

Cajun Cauli Fritter Lettuce Wraps

with Remoulade & Old Bay Potato Wedges

How do you NOT love something that’s been fritter-fied?! This veggie version, inspired by traditional New Orleans flavors, stars cauliflower rice and kidney beans, mashed, then mixed with a light, Cajun-spiced tempura batter. Shallow-fried until crispy, the hot fritters get piled onto cool, crisp lettuce leaves with tangy dill pickles and a creamy-lemony remoulade for a texture-flavor shazam. Old Bay potato wedges on the side round this out to a perfect vegetarian dinner (or lunch) idea.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time10 minutes


serving amount

12 ounce


2 unit


1 unit

Sliced Dill Pickle

1 unit


1 unit

OLD BAY® Seasoning

4 tablespoon


(Contains Eggs)

1.5 tablespoon

Sour Cream

(Contains Milk)

2 teaspoon

Dijon Mustard

1 unit

Kidney Beans

6 ounce

Cauliflower Rice

82 g

Tempura Mix

(Contains Eggs, Milk, Wheat)

1 tablespoon

Cajun Spice Blend

1 unit

Baby Lettuce

Not included in your delivery

2 teaspoon

Cooking Oil




Nutrition Values

/ per serving
Calories880 kcal
Fat46 g
Saturated Fat8 g
Carbohydrate102 g
Sugar14 g
Dietary Fiber12 g
Protein16 g
Cholesterol35 mg
Sodium2260 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Medium Bowl
Paper Towel
Large Bowl
Potato Masher
Large Pan
Slotted Spoon



• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens; roughly chop whites. Quarter lemon. Roughly chop pickle slices.

Roast Potatoes

• Toss potatoes on a baking sheet with a large drizzle of oil, half the Old Bay Seasoning (you’ll use more in the next step), salt, and pepper. • Roast on top rack, flipping halfway through, until browned and tender, 20-25 minutes.

Make Remoulade

• In a medium bowl, combine mayonnaise, sour cream, mustard, half the scallion whites, juice from one lemon wedge (two wedges for 4 servings), and a pinch of Old Bay Seasoning (¼ tsp for 4). (Save remaining Old Bay Seasoning for another use.)

Make Batter

• Drain and rinse half the beans (all for 4 servings). Place beans in a large bowl and mash with a potato masher or fork until mostly smooth. (It’s OK if there are still some larger pieces.) • Drain cauliflower rice; pat dry with paper towels and transfer to bowl with mashed beans. • Add tempura batter mix, Cajun Spice Blend, remaining scallion whites, 1⁄3 cup water (2⁄3 cup for 4), and ¼ tsp salt (½ tsp for 4) to bowl; whisk to combine. TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency.

Cook Fritters

• Heat a 1⁄3-inch layer of oil in a large pan over medium-high heat. Once oil is shimmering and hot enough that a drop of batter sizzles when added to the pan, carefully add ¼-cup scoops of cauliflower batter to pan. (TIP: You may need to cook fritters in batches; reduce heat to medium low if fritters are browning too quickly.) Cook until golden brown, 3-4 minutes on first side and 1-2 minutes on second side. • Using a slotted spoon, transfer to a paper-towel-lined plate. Season with salt.

Finish & Serve

• Trim and discard root end from lettuce; separate leaves. Cut fritters in half. • Fill lettuce leaves with fritters and chopped pickle; drizzle with as much remoulade as you like. • Divide lettuce wraps and potato wedges between plates; sprinkle with scallion greens. Serve with remaining lemon wedges and any remaining remoulade for dipping.

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