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Cauliflower Rice Lettuce Cups with Sriracha Peanut Sauce

Cauliflower Rice Lettuce Cups with Sriracha Peanut Sauce

Christina Livengood

Christina Livengood

Prep 10 mins10m
Cook 15 mins15m
Serves 6

Ingredients

  • 1 tbsp Coconut Oil
  • 2 cloves Garlic (Minced)
  • 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 tbsps Reduced Sodium Soy Sauce or Tamari
  • ½-¾ tsp Salt
  • 1 head Cauliflower (Shredded)
  • Iceberg or Bibb Lettuce (For Serving)
  • Cilantro (For Topping)
  • Peanuts (For Topping)
  • ½ cup Organic Peanut Butter
  • 1 cup Light Coconut Milk
  • 3 tbsps Agave Nectar
  • ½ tsp Sea Salt
  • 1 tbsp Brown Rice Vinegar
  • 1 tbsp Sriracha

Instructions

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  • 1
    Melt the coconut oil in a large nonstick skillet. Add the garlic and cook for , then add the onions and cook for . Stir in the peppers, mushrooms, and carrots, and squeeze on the lime, soy sauce, and half the salt. Cook, stirring frequently, for .
  • 2
    Pour in the shredded cauliflower and remaining salt (to taste), and cook for another , stirring frequently.
  • 3
    For the sauce: Combine all sauce ingredients in a saucepan over medium heat. Bring to a boil, and boil for , until thickened.
  • 4
    Serve the cauliflower mixture in iceberg or bibb lettuce cups, and drizzle on peanut sauce.

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