Cauliflower Rice Lettuce Cups with Sriracha Peanut Sauce

By mm_food4me

Ingredients

• 1 tablespoon coconut oil
• 2 cloves garlic, mined
• 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 tablespoons reduced sodium soy sauce or tamari
• 1/2-3/4 teaspoon salt
• 1 head cauliflower, shredded
• Iceberg of Bibb Lettuce, for serving
• Cilantro and chopped peanuts, for topping
• 1/2 cup natural salted peanut butter
• 1 cup light coconut milk
• 3 tablespoons agave nectar
• 1/2 teaspoon sea salt
• 1 tablespoon brown rice vinegar
• 1 tablespoon sriracha

Details

Servings 4
Preparation time 10mins
Cooking time 25mins
Adapted from veggieandthebeastfeast.com

Preparation

Step 1

Melt the coconut oil in a large nonstick skillet. Add the garlic and cook for 30 seconds, then add the onions and cook for 3-4 minutes. Stir in the peppers, mushrooms, and carrots, and squeeze on the lime, soy sauce, and half the salt. Cook, stirring frequently, for 7 minutes.

Pour in the shredded cauliflower and remaining salt (to taste), and cook for another 5 minutes, stirring frequently.

For the sauce: Combine all sauce ingredients in a saucepan over medium heat. Bring to a boil, and boil for 3-5 minutes, until thickened.

Serve the cauliflower mixture in iceberg or bibb lettuce cups, and drizzle on peanut sauce.