Ingredients
- For the Sauce:
- ½ cup creamy peanut butter
- 4 tablespoons hot water
- 1 tablespoon Sriracha sauce
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- For the Wraps:
- 6 button mushrooms, chopped
- 4 green onions, chopped
- ½ red bell pepper, chopped
- 1 (10 ounce) package frozen riced cauliflower, thawed and drained
- 1 medium carrot, shredded
- 1 tablespoon lime juice
- 6 leaves Bibb lettuce
- 1 tablespoon chopped fresh cilantro, or to taste
Why You'll Love Making This
This dish combines bold flavors with fresh, crunchy textures. It’s a great way to enjoy a healthy, low-carb meal that feels satisfying and vibrant. The spicy peanut sauce adds a rich, nutty kick that makes every bite exciting.
Best Cooking Tips
- Use fresh cauliflower for the best texture, and pulse it in a food processor until it resembles rice.
- Toast the peanuts lightly before adding them to enhance their flavor.
- Warm the lettuce leaves gently to make them more pliable and easier to wrap.
- Toast the peanuts lightly before adding them to enhance their flavor.
- Warm the lettuce leaves gently to make them more pliable and easier to wrap.
Directions
In a bowl, mix together the peanut butter, hot water, Sriracha, soy sauce, and sesame oil until smooth. Set that aside for now. Heat a couple of tablespoons of sesame oil in a large skillet over medium-high heat. Toss in the mushrooms, green onions, and bell pepper, and cook them for about 4 minutes until they start to soften. Then add the cauliflower rice, grated carrot, a splash of soy sauce, and some lime juice. Keep cooking everything, stirring occasionally, until the liquid has mostly soaked in—this should take around 6 minutes. Once everything’s nicely cooked, spoon the cauliflower mixture into lettuce leaves. Drizzle the peanut sauce on top and finish with a sprinkle of fresh cilantro. Enjoy!
How To Plate This Dish
Serve these wraps with a side of pickled vegetables or a simple cucumber salad to add extra crunch and acidity. They also pair well with a cold, light beer or a refreshing iced tea to balance the spice.
Freezing Tips
Store any leftover cauliflower rice and peanut sauce separately in airtight containers in the fridge. The lettuce leaves are best used fresh, but you can keep them wrapped in a damp paper towel to maintain crispness for a day or two. Reheat the rice gently to avoid drying it out.
Frequently Asked Questions
Can I use natural peanut butter for the sauce?
Yes, natural peanut butter works, but you may need to stir the sauce well to combine since it can be less creamy.
What can I substitute for Sriracha if I don’t like spicy food?
You can use a milder chili sauce or simply omit the Sriracha for a less spicy sauce.
Can I make this recipe ahead of time?
You can prepare the sauce and the cauliflower mixture in advance, but assemble the wraps right before serving to keep the lettuce crisp.
Is there a way to make this recipe vegan?
The recipe is already vegan as long as you use a soy sauce that doesn’t contain animal products.
Can I use fresh cauliflower instead of frozen riced cauliflower?
Yes, pulse fresh cauliflower in a food processor until it resembles rice, then cook as directed.
What can I use instead of Bibb lettuce?
Romaine, butter lettuce, or iceberg lettuce leaves work well as alternatives.
How do I know when the cauliflower rice is done cooking?
It should be tender and most of the liquid absorbed, which usually takes about 6 minutes.
Can I add protein to this dish?
Yes, cooked tofu, chicken, or shrimp can be added to the cauliflower mixture before wrapping.
