Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
1 bag of joyloop cauliflower rice
1 tablespoon of olive oil
2 cloves of garlic, mined
3 green onions, sliced
1 small red bell pepper, finely diced
1 small green bell pepper, finely diced
5 ounces of shiitake mushrooms, chopped
1 lime, juiced
2 tablespoons of reduced sodium soy sauce or tamari
Salt and pepper, to taste
Iceberg or bibb lettuce, for serving
1/4 cup of natural peanut butter
1/2 cup of light coconut milk
1.5 tablespoons of honey
1 tablespoon of rice vinegar
1/2 tablespoon of Sriracha
1. Heat the oil in a large pan. Add the garlic and cook for 1 minute. Next, add the green onions, red and green peppers, mushrooms, soy, lime juice, and some salt and pepper and let cook, stirring frequently, for 5 minutes.
2. Add the cauliflower and cook for another 5 minutes, stirring frequently.
3. For the sauce: combine all ingredients in pan over medium heat. Bring to a boil and then reduce the heat and simmer for 3-5 minutes, until thickened.
4. Serve the cauliflower mixture in iceberg or bibb lettuce cups, drizzle on sauce, and chopped cilantro and peanuts.
from Veggie and the Beast