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Thai Cauliflower Salad Lettuce Cups

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 6 -8

Ingredients

Peanut Butter Vinaigrette

  • 3 tablespoons peanut butter
  • 2 tablespoons lime juice
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons honey
  • 1 teaspoon ginger paste
  • 1/2 teaspoon fine sea salt
  • 1/4 cup water
  • 1/2 cup - 3/4 cup extra virgin olive oil

Thai Cauliflower Lettuce Cups

  • 4 cups cauliflower florets
  • 1 tablespoon coconut oil
  • 1 small shallot finely diced
  • 1 large red bell pepper seeded, stemmed and diced small
  • 1 jalapeno pepper seeded, stemmed and finely diced
  • 2 cloves of garlic finely minced
  • 1/4 cup coconut milk
  • 1 cup chopped mango
  • 1 cup chopped pineapple
  • 1 cup chopped red cabbage
  • 1/2 cup chopped green cabbage
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup green onions sliced
  • 1/2 cup sliced almonds toasted
  • 8 Boston bibb or romaine lettuce leaves

Instructions

  • In a medium bowl, whisk together the peanut butter, lime juice, vinegar, honey, ginger paste, salt and water. Slowly drizzle in the olive oil while you whisk until the vinaigrette is smooth and creamy. Add more olive oil to reach a thinner consistency if desired. Set aside.
  • To the bowl of your food processor, add the cauliflower. Pulse 9-10 times until the cauliflower takes on a couscous or rice like consistency. Set aside.
  • Heat the coconut oil in a deep nonstick skillet over medium heat. Add the shallot, bell pepper and jalapeno pepper. Cook for 2-3 minutes and then add the garlic and cook for an additional minute. Stir in the coconut milk and the cauliflower. Toss to combine and cook until just warm, about 2 minutes. Remove from heat and let cool slightly.
  • To a large bowl, add the mango, pineapple, red cabbage, green cabbage, cilantro, green onions, almonds and cauliflower mixture. Toss gently to combine.
  • Serve the Thai cauliflower salad on Boston, bibb or romaine lettuce leaves. Drizzle with peanut butter vinaigrette and enjoy!

Notes

Be careful not to overcook the couscous. It can quickly get mushy.