Veggie-packed lettuce wrap made with cauliflower rice, seasoned with soy sauce and lime juice, and drizzled with a thick and spicy peanut sauce.
I was legitimately surprised by the awesome flavor an all vegetarian dish could have. It was a delicious, light, summer meal.
Serves 4-6
Ingredients:
Cauliflower Rice Lettuce Cups
1 tablespoon coconut oil
2 cloves garlic, mined
5 green onions, sliced
2 small red bell peppers, finely diced
2 small green bell peppers, finely diced
5 ounces shiitake mushrooms, chopped
2 large carrots, shredded (about 2 cups)
1 lime, juiced
2 tablespoons reduced sodium soy sauce or tamari
1/2-3/4 teaspoon salt
1 head cauliflower, shredded
Iceberg of Bibb Lettuce, for serving
Cilantro and chopped peanuts, for topping
Sriracha Peanut Sauce:
1/2 cup natural salted peanut butter
1 cup light coconut milk
1-3 tablespoons agave nectar or honey (to taste)
1/2 teaspoon sea salt
1 tablespoon brown rice vinegar
1 tablespoon sriracha (more to taste)
Directions:
1) Melt the coconut oil in a large nonstick skillet. Add the garlic and cook for 30 seconds, then add the onions and cook for 3-4 minutes. Stir in the peppers, mushrooms, and carrots, and squeeze on the lime, soy sauce, and half the salt. Cook, stirring frequently, for 7 minutes.
2) Pour in the shredded cauliflower and remaining salt (to taste), and cook for another 5 minutes, stirring frequently.
3) For the sauce: Combine all sauce ingredients in a saucepan over medium heat. Bring to a boil, and boil for 3-5 minutes, until thickened.
Serve the cauliflower mixture in iceberg or bibb lettuce cups, and drizzle on peanut sauce.
My notes and suggestions: I substituted a yellow and orange bell pepper for the two green for a sweeter taste. The filling is really versatile - add chicken, eggs, etc if you want a boost of protein. Also, the leftovers are delicious in a tortilla shell for those wanting some carbs in their life. (me!)
