Fried Cauliflower Rice Lettuce Cups With Sriracha Peanut Sauce


Cauliflower Rice Lettuce Cups

  • 1 tablespoon coconut oil
  • 2 cloves garlic, mined
  • 1/4 cup onion, diced
  • 2 large carrots, shredded (about 2 cups)
  • 1 lime, juiced
  • 2 tablespoons reduced sodium soy sauce
  • 1/2-3/4 teaspoon salt
  • 1 head cauliflower, shredded
  • Romaine lettuce leaves, for serving
  • Cilantro, for garnish

Sriracha Peanut Sauce

  • 1/2 cup natural peanut butter
  • 1 cup light coconut milk
  • 3 tablespoons agave nectar
  • 1/2 teaspoon sea salt
  • 1 tablespoon brown rice vinegar
  • 1 tablespoon sriracha


  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 carrots and add lime juice, soy sauce, and half the salt. Cook, stirring frequently, for 7 minutes.
  2. Pour in the shredded cauliflower and remaining salt (to taste), and cook for another 5 minutes, stirring frequently.
  3. 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.
  4. Serve the cauliflower mixture in romaine leaves, and drizzle on peanut sauce.



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