Thai Cauliflower Lettuce Wraps
Ingredients
Wrap components
- Lettuce leaves
Marinade
- 2 small heads of cauliflower, chopped
- 1-14oz can of unsweetened coconut milk
- Juice of 3 small limes
- 1 tbsp avocado oil
- 1 tbsp dried cilantro
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp crushed red pepper flakes
Peanut sauce
- 1/4 cup peanut butter
- 1 tbsp + 1 tsp sesame oil
- 1/4 cup soy sauce
- Juice of 4 small limes
- 1 1/2 tsp garlic powder
- 1 tbsp sriracha sauce
- 1 tbsp + 1 tsp honey
- 1/2 tsp salt
Topping
- 1-12oz bag of broccoli slaw
- 1/2 cup Bragg’s Ginger & Sesame Dressing
- Sesame seeds
- Fresh cilantro
Preparation
Mix broccoli slaw and Bragg’s Ginger & Sesame Dressing in a large bowl and refrigerate.
Cut cauliflower into small pieces and place in a deep dish suitable for roasting.
Whisk the coconut milk to fully combine.
Add juice of 3 small limes, avocado oil, dried cilantro, garlic powder, salt, and crushed red pepper flakes to the coconut milk mixture.
Pour the marinade over the cauliflower.
Preheat oven to 450°F.
Roast the cauliflower for 30 minutes.
While the cauliflower is roasting, whisk together all peanut sauce ingredients until well combined.
Let the cauliflower sit for 15 minutes after roasting.
Place cauliflower onto lettuce leaves and top with the broccoli slaw mixture, fresh cilantro, and drizzle with peanut sauce.
Sprinkle with sesame seeds and serve immediately.