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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!
Course Main Course
Cuisine American
Keyword Cauliflower Rice Lettuce Wraps
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 people
Calories 250kcal


  • 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