Rainbow Thai Lettuce Boats with Spicy Peanut Cauliflower Crumble

 

 

Rainbow Thai Lettuce Boats with Spicy Peanut Cauliflower Crumble

 

🥬 Ingredients:

 

For the cauliflower crumble:

1 small head cauliflower, finely chopped or pulsed in a food processor

1 tbsp sesame oil

2 tbsp tamari or soy sauce

1 tbsp maple syrup

1 tsp sriracha (adjust to taste)

1 tsp grated ginger

1 clove garlic, minced

1/2 tsp smoked paprika

For the spicy peanut sauce:

1/4 cup peanut butter (natural, creamy)

2 tbsp tamari

1 tbsp lime juice

1 tbsp maple syrup

1 tsp sriracha

1–2 tbsp water (to thin)

Crunchy veggie filling:

1 cup red cabbage, shredded

1 carrot, julienned

1/2 red bell pepper, thinly sliced

1/2 cucumber, thinly sliced

Fresh cilantro and mint leaves

Crushed peanuts for topping

 

Assembly:

Butter lettuce or romaine leaves (as cups/boats)

Lime wedges

 

👩‍🍳 Instructions:

 

Make the cauliflower crumble:
Sauté the cauliflower in sesame oil over medium heat for 5–7 minutes. Add the rest of the crumble ingredients and cook until golden and slightly sticky. Set aside.

Make the peanut sauce:
Whisk all sauce ingredients together until smooth. Add water to reach drizzle consistency.

Assemble the lettuce boats:
Place cauliflower crumble at the base of each lettuce leaf. Top with crunchy veggies, herbs, a drizzle of peanut sauce, and crushed peanuts.

Serve with lime wedges and devour!