Thai-Style Cauliflower Walnut Lettuce Cups

This post contains affiliate links. Just a few days until my new cookbook officially launches and I’m sharing one of the featured recipes with you: Thai-Style Cauliflower Walnut Lettuce Cups!

Overhead shot of Thai-Style Cauliflower Walnut Lettuce Cups ingredients in a pot

Nuts are brain-healthy!

It feels completely surreal, but I could not be more excited about this book. The science around nutrition and food and it’s impact on the brain is fascinating. It’s not always something we think about when we are choosing foods to eat or ingredients to cook with, but that’s why I love this book so much.

It lays out exactly which nutrients impact our brain (and of course overall health), and translates it into which foods we should focus on consuming on a daily or weekly basis as part of a balanced diet, then goes even further with a meal plan (with shopping and prep lists) and recipes to put it into practice in a fabulously delicious way. And I couldn’t be more thrilled to share it with all of you.

Overhead shot of three Thai-Style Cauliflower Walnut Lettuce Cups on a white plate
Side close-up shot of lettuce cups on a white plate
The MIND Diet Cookbook

Order the hard copy or digital version of my cookbook HERE! (affiliate link)

It lays out exactly which nutrients impact our brain (and of course overall health), and translates it into which foods we should focus on consuming on a daily or weekly basis as part of a balanced diet, then goes even further with a meal plan (with shopping and prep lists) and recipes to put it into practice in a fabulously delicious way. And I couldn’t be more thrilled to share it with all of you.

I’ve shared a few of the recipes on my social media channels, but today I’m sharing one of my very favorite plant-based recipes from the cookbook.

The book includes an entire chapter of plant-based meals, and it also includes breakfast, sides/soups/salads and dessert chapters that include many plant-based options. In addition to all that amazingness, there is a chapter filled with fish and seafood recipes, and another with poultry, beef, pork and lamb recipes. So what I’m trying to say is there is something for everyone when it comes to food.

But… back to today’s featured recipe for Thai-Style Cauliflower Walnut Lettuce Cups. Say whaaaaaaa?!? It may sound weird, but I triple promise you that it’s totally yummy. It all begins with toasted walnuts, riced cauliflower, a handful of veggies and aromatics like ginger and garlic, and is finished with a sauce made of soy, sesame oil, lime and honey (with a dash of fish sauce if you like it like that). And it’s all served in little bibb lettuce cups with green onion and Sriracha (if you like it hot). I mean – YUM!

Thai-Style Cauliflower Walnut Lettuce Cups ingredients

To get your hands on the other 76 scrumptious recipes, you can preorder the hard copy or get the full digital version of the cookbook NOW on Amazon! (affiliate link)

You won’t wanna miss it!

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Thai-Style Cauliflower Walnut Lettuce Cups

Thai-Style Cauliflower Walnut Lettuce Cups

Riced cauliflower and toasted walnuts with a Thai-inspired sauce, served in lettuce cups.

  • Author: Julie Andrews
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 min
  • Yield: Serves 6 1x
  • Category: Dinner
  • Method: Stove-Top
  • Cuisine: Asian-Style
Scale

Ingredients

  • 45 cups cauliflower florets
  • 1 ½ cups chopped walnuts
  • 3 tablespoons oil
  • ½ medium yellow onion, diced
  • ½ small jalapeno, seeded and minced
  • 34 cloves garlic, peeled and minced
  • 3-inch piece ginger, peeled and minced
  • 2 ½ tablespoons low sodium soy sauce
  • 1 ½ tablespoons lime zest and juice
  • 1 tablespoon fish sauce (optional)
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • ½ teaspoon kosher or sea salt
  • ½ cup fresh cilantro leaves, chopped
  • 2 heads Bibb lettuce, leaves pulled apart
  • 3 green onions, thinly sliced

Instructions

  1. Place the cauliflower florets in the bowl of a food processor and pulse until cauliflower pieces are pea-sized.
  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.

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).

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 339
  • Sugar: 8g
  • Sodium: 650mg
  • Fat: 27g
  • Saturated Fat: 3g
  • Unsaturated Fat: 24g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 6g
  • Protein: 10g
  • Cholesterol: 0mg

Keywords: healthy, light, easy, simple, low carb, plant-based

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