Ingredients
For The Cauliflower:
- 1 cup cauliflower cut into bite-sized pieces
- 1/2 teaspoon peanut oil
- Salt and pepper to taste
For The Salad:
- 1 cup coleslaw salad mix
- 2 tablespoons cilantro minced
- 1 tablespoon red onion diced
- 2 tablespoons water chestnuts diced
For The Dressing:
- 2 tablespoons peanut flour
- 1/2 teaspoon lime juice
- 2 teaspoons reduced-sodium soy sauce
- 1/4 teaspoon sriracha
- 1/2 teaspoon rice vinegar
- 1/4 teaspoon fresh ginger minced
- 1/2 teaspoon honey
- 1 teaspoon peanut oil
- Salt and pepper to taste
- 1 flatbread wrap gluten-free if needed
Instructions
- In a small food processor, process the cauliflower until it is the consistency of rice.
- Heat the 1/2 teaspoon of peanut oil in a medium pan on medium heat. Cook the cauliflower, uncovered, until light golden brown, stirring occasionally. This will take about 7-10 minutes.
- While the cauliflower cooks, mix the coleslaw, cilantro, red onion, and water chestnuts in a small bowl. Set aside.
- In a small bowl, whisk together the peanut flour, lime juice, soy sauce, sriracha, rice vinegar, fresh ginger, and honey until smooth. While whisking, stream in the peanut oil and stir until the vinaigrette thickens and becomes creamy.
- Pour the vinaigrette over the coleslaw mixture and stir until well coated and combined. Season to taste with salt and pepper.
- Place the coleslaw mixture onto the flatbread, followed by the cooked cauliflower.
- Roll up and enjoy.