If you read my last post, then you know two things. First, I’m posting two cauliflower recipes in a row. Oops. Second, Josh and I found a house we really like during our rapid house hunt and were contemplating making an offer. So the update is that we now have a contract on that house {insert excited scream here}, and the home inspection is taking place today at 1pm. If all goes well we are scheduled to close in less than two weeks. Eek!
I’ve looked forward to this process for so long, now that the time is here, I find I’m experiencing a mixture of emotions. Excited, anxious, and hopeful…yet a little disappointed and reserved. Disappointed that I’m not able to share this experience with my mom and hear the excitement in her voice. And reserved to really celebrate. It’s difficult to fully embrace this next stage, when things are so difficult for my parents. Mom is so sick, and Dad is working so hard. {Final update on Mom}
I’m still working through these feelings and learning that this mixture of emotions is part of life – the ugly part. And unfortunately there are so many others going through such similar things, wrestling with their own roller coaster of emotions. If that’s you, know you’re not alone.
Anyway, hopefully all will go well at the inspection today and we can continue on our expedited timeline, thus living in this house by the middle of August!
The Sriracha sauce consists of creamy peanut butter, toasted sesame oil, Sriracha sauce, turmeric, and maple syrup. The sweetness of the maple syrup perfectly offsets the kick from the Sriracha, while the turmeric adds a touch of spice and the peanut butter adds a lovely creamy, nutty flavor.
I happily joined in on the cauliflower pizza craze several years ago, but I’m quickly realizing that these roasted florets also make a great meat-substitute, easily conforming to a multitude of flavors. I kept our wraps simple and threw in a few onions and peppers along with a some dry roasted peanuts for a little crunch. Drizzle these babies with this delectable sauce and you have a seriously tasty lettuce wrap, perfect for the summer!
Asian Cauliflower Lettuce Wraps
Ingredients
- 8 leaves romaine lettuce washed
- 1 head cauliflower
- 1 tbsp sriracha sauce
- 1 red onion thinly sliced
- 1 red bell pepper thinly sliced
- Sauce:
- 2 tbsp peanut butter
- 2 tbsp sriracha sauce
- 2 tbsp almond milk
- 1 tsp toasted sesame oil
- 1/2 tsp apple cider vinegar
- 1 tsp maple syrup
- 1/2 turmeric
- Toppings:
- 1/4 cup peanuts
- cilantro
- hemp seeds
Instructions
- Preheat oven to 400 degrees and coat baking sheet with coconut oil cooking spray.
- Wash and break cauliflower into small pieces. Arrange the cauliflower on prepared baking sheet in a single layer and drizzle with sriracha sauce. Bake for 10 minutes.
- After ten minutes, shift cauliflower towards one end and add the red bell pepper and red onion to the baking sheet. Bake additional 4 minutes or until veggies are partially cooked, I like to keep mine fairly crunchy!
- While veggies cook, combine peanut butter, sriracha sauce, almond milk, toasted sesame oil, apple cider vinegar, maple syrup, and turmeric in small bowl, blend until well combined.
- Allow veggies to cool 3-5 minutes, then add cauliflower, red onions, bell pepper and peanuts to lettuce wraps. Drizzle with Sriracha Peanut sauce, then garnish with cilantro and hemp seeds. serve.
Nutrition
