Veggie-packed lettuce wrapped made with cauliflower rice, seasoned with soy sauce and lime juice, and drizzled with a thick and spicy peanut sauce.
- 1 tbsp 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 tbsp reduced sodium soy sauce or tamari
- ½-¾ tsp salt
- 1 head cauliflower, shredded
- Iceberg of Bibb Lettuce, for serving
- Cilantro and chopped peanuts, for topping
- ½ cup natural salted peanut butter
- 1 cup light coconut milk
- 1-3 tbsp agave nectar or honey (to taste)
- ½ tsp sea salt
- 1 tbsp brown rice vinegar
- 1 tbsp sriracha (more to taste)
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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.
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Pour in the shredded cauliflower and remaining salt (to taste), and cook for another 5 minutes, stirring frequently.
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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.
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Serve the cauliflower mixture in iceberg or bibb lettuce cups, and drizzle on peanut sauce.
source : http://veggieandthebeastfeast.com/2014/12/18/cauliflower-rice-lettuce-cups-with-sriracha-peanut-sauce/
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