Toasted Walnut Cauliflower Lettuce Wraps


Prep Time: 10 minsCook Time: 15 minsServings: 6
Riced cauliflower and toasted walnuts with a Thai-inspired sauce, served in lettuce cups.


  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. Scoop mixture into lettuce leaves and top with green onions. Serve immediately.
  6. 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).

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