These lettuce cups are jam packed with veggies, then topped with a sweet and spicy sauce to tie everything together. I thought these were perfect for a light lunch, they would be good for dinner served with an appetizer or side to help make them a little more filling.
Recipe slightly adapted from Veggie & The Beast.
Cauliflower Rice Lettuce Cups
-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
-1 lime, juiced
-2 tablespoons reduced sodium soy sauce or tamari
-1/2-3/4 teaspoon salt
-1 head cauliflower, shredded
-Boston lettuce, for serving
Sriracha Peanut Sauce
-1/2 cup natural salted peanut butter
-1 cup coconut milk
-1/2 teaspoon sea salt
-1 tablespoon brown rice vinegar
-2 tablespoons sriracha
Heat a large non-stick skillet and spray with cooking spray. 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 Boston lettuce cups, and drizzle on peanut sauce.