Riced cauliflower and toasted walnuts with a Thai-inspired sauce, served in lettuce cups.
Instructions
- Place the cauliflower florets in the bowl of a food processor and pulse until cauliflower pieces are pea-sized (skip this step if you are using riced cauliflower).
- Heat a large skillet to medium-low heat. Add chopped walnuts and toast 60-90 seconds or until fragrant, shaking the pan to keep walnuts from burning. Transfer to a bowl.
- In the same skillet, heat oil to medium heat. Add cauliflower, onion and jalapeno and sauté 5-6 minutes or until soft. Stir in garlic, ginger and walnuts and sauté an additional 1-2 minutes or until garlic is fragrant and walnuts are toasted.
- Add the soy sauce, lime juice, fish sauce and honey and increase heat to medium-high. Simmer 3-4 minutes, stirring frequently, until thickened. Stir in salt and cilantro.
- Scoop mixture into lettuce leaves and top with green onions. Serve immediately.
- Store filling in airtight containers in the refrigerator up to 4 days. Reheat in the microwave 1-2 minutes or until heated through or serve cold. Store lettuce cups in a plastic sealed bag with a paper towel.
Recipe Notes:
Substitution Tip: Use low sodium tamari instead of soy sauce for a gluten free version.
Cooking Tip: You can use riced cauliflower rather than ricing it yourself (step 1). You can find riced cauliflower in the freezer and produce sections of the grocery store (the 10-ounce bag).
