Cauliflower Rice Lettuce Cups with Sriracha Peanut Sauce

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serves: 2

 

INGREDIENTS

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

 

For Sauce

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

 

FOR GARNISH

Chopped cilantro

Chopped peanuts

 

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