Cauliflower Rice Lettuce Wraps
This vegetarian dish is anything but boring! Cauliflower rice makes a great lettuce wrap filling with our zesty sauce, especially topped with peanuts for crunch. It’s hard to believe that a meal made almost entirely of veggies can be such a hit. You’ve got to try these cauliflower rice lettuce wraps!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
- 1 head medium (5-6" dia.) cauliflower
- 2 1/2 cup mushrooms, brown, Italian, or Crimini
- 1/2 cup grated carrot
- 1 small bell pepper, red
- 1 small onion
- 1 tablespoon canola oil
- 1 head lettuce
- 1/2 cup peanuts
- 1/2 cup soy sauce, low sodium
- 1/4 cup vinegar, rice wine
- 1/4 cup honey
- 2 tablespoon lime juice
- 2 tablespoon peanut butter, all-natural
- 2 teaspoon ginger root, fresh
- 1 teaspoon sesame oil
- 3 clove garlic
Cut cauliflower into quarters, wash, and grate using a box grater or grater attachment on a food processor. Set aside.
Grate carrot and finely chop onion, bell pepper, and mushrooms. Grate ginger and mince garlic.
In a large pan (a wok if possible), saute onions for a few minutes, then add carrot, bell pepper, and mushrooms. Continue sauteing for about 5 minutes, or until veggies are mostly soft.
Meanwhile, combine sauce ingredients and whisk together until combined.
Add cauliflower to pan and mix well. Add sauce. Saute for 3-4 minutes, or until cauliflower is a little tender and the sauce has bubbled a bit.
Serve spoonfuls of cauliflower mixture on lettuce leaves and top with chopped peanuts. If desired, garnish with cilantro, green onions, or even more lime juice.
Calories: 250kcal | Carbohydrates: 30g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Sodium: 845mg | Fiber: 6g | Sugar: 18g