Vegan Cauliflower and Quinoa Lettuce Cups

Name: Vegan Cauliflower and Quinoa Lettuce Cups
Total time: 2 h
Yield: 16
Ingredients: 2 heads cauliflower trimmed and de-stemmed; 4 tablespoons egg replacer powdered; 2 tablespoons soy sauce; 2 cups quinoa cooked and cooled, 348g; 1 cup fresh cilantro chopped, divided in half, for cauliflower balls, 36g; 1/4 cup green onion sliced thin, 27g; 2 1/2 cups panko bread crumbs 368g; 4 teaspoons salt; 2 tablespoons lemongrass paste, 34g; 4 cloves garlic minced; 2 teaspoons grated ginger; 1 teaspoon chili garlic sauce; 1/2 cup unsalted peanuts finely chopped, 72g; 6 tablespoons extra-virgin olive oil for frying, 60g; 6 tablespoons creamy peanut butter heaping, 255g; 1 1/8 cups coconut milk 267g; 2 tablespoons maple syrup; 2 tablespoons red curry paste; 3 limes; 1 1/2 teaspoons salt; 32 lettuce leaves Boston, bibb, or mini gems; chopped cilantro for lettuce cups; 32 lime wedges; 2 cups toasted coconut shavings, or toasted coconut chips

KITCHENAID

24Ingredients

2Hours

440Calories

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Ingredients

US|METRIC

16 SERVINGS

2 heads cauliflower (trimmed and de-stemmed)

4 Tbsp. egg replacer (powdered)

2 Tbsp. soy sauce

2 cups quinoa (cooked and cooled, 348g)

1 cup fresh cilantro (chopped, divided in half, for cauliflower balls, 36g)

1/4 cup green onion (sliced thin, 27g)

2 1/2 cups panko bread crumbs (368g)

4 tsp. salt

2 Tbsp. lemongrass (paste, 34g)

4 cloves garlic (minced)

2 tsp. grated ginger

1 tsp. chili garlic sauce

1/2 cup unsalted peanuts (finely chopped, 72g)

6 Tbsp. extra-virgin olive oil (for frying, 60g)

6 Tbsp. creamy peanut butter (heaping, 255g)

1 1/8 cups coconut milk (267g)

2 Tbsp. maple syrup

2 Tbsp. red curry paste

3 limes

1 1/2 tsp. salt

32 lettuce leaves (Boston, bibb, or mini gems)

chopped cilantro (for lettuce cups)

32 lime wedges

2 cups toasted coconut (shavings, or toasted coconut chips)

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Directions

Equipment needed: KitchenAid® 7 Qt Bowl-Lift Stand Mixer, Flat Beater
Make the peanut sauce: Whisk all ingredients together in a bowl. Thin with a little water if needed. Set aside for later.
Make the Cauliflower Balls: Trim cauliflower to remove stem, core and leaves. Bring 3 cups water to boil in large stock pot with lid. Carefully lower in steamer basket containing trimmed cauliflower. Cover pot and steam for 25 minutes. Transfer cauliflower to sheet pan lined with paper towel. Let sit for 5 minutes to release excess moisture.

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NutritionView More

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440Calories

Sodium

Fat

Carbs

Fiber

Potassium

Calories440Calories from Fat210

% DAILY VALUE

Total Fat23g35%

Saturated Fat11g55%

Trans Fat

Cholesterol0mg0%

Sodium1130mg47%

Potassium900mg26%

Protein13g

Calories from Fat210

% DAILY VALUE

Total Carbohydrate61g20%

Dietary Fiber14g56%

Sugars11g

Vitamin A80%

Vitamin C190%

Calcium15%

Iron30%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Vegan Cauliflower and Quinoa Lettuce Cups

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