Paired with a Brown Ale
The one thing I miss most about living near civilization is my proximity to a great grocery store. I know. We have definitely been down this road before. I literally have to drive 45 miles to get to a decent grocery store. Don’t even get me started on Costco, Whole Foods or Trader Joes. I have to drive over 100 miles for that, and I do…once or twice a month.
I don’t understand why in a town of over 30,000 people we still do not have a good grocery store. We have one major chain, and it is TERRIBLE. I have gotten to a point where I refuse to even go there. I make Zach go instead, and he just loves it. Not. We have one department-like store that is ok if you need an ingredient in a jiffy. We do have a WONDERFUL co-op, but the co-op is what it is. They have a fantastic selection of packaged goods that you can’t get anywhere else, but their produce comes and goes with the seasons. Sometimes you just need a turnip, whether it’s in season or not!
The point to this whole venting sesh, is that I can not for the life of me find a good lettuce for lettuce cups. Romaine hearts are all fine and dandy, but let’s be honest, they easily fall apart. I would KILL for a good head of Boston or bibb lettuce, and I can’t always hop in the car and drive an hour and fifteen minutes to get a head of lettuce. Not to mention that Interstate 80 is for the most part closed during the winter. I’ve had to adapt, and adapt I have, so romaine hearts remain my favorite lettuce for lettuce cups whether I want them to or not. It’s totally worth it too, because these Thai cauliflower salad lettuce cups are the perfect dish that need to be on your tables ASAP!
Generally, when I can get my hand on a good head of Boston lettuce, I’m a big fan of lettuce cups. They are such a great way to diversify a traditional salad. This Thai cauliflower salad is perfect for spooning into lettuce cups, and I hope you get the chance to try them soon! Pair them with a brown ale, it will really compliment the cauliflower. Enjoy the rest of your weekend!
15 minPrep Time
20 minCook Time
35 minTotal Time
- 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
- 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
- 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!
Be careful not to overcook the couscous. It can quickly get mushy.