Peanut Satay Cauliflower Lettuce Cups with Cashew Parmesan
Rated 5.0 stars by 2 users
Category
Entree
Prep Time
15 minutes
Cook Time
20 minutes
Fresh, flavorful, and packed with crunch—these Peanut Satay Cauliflower Lettuce Cups are a plant-based dream. Roasted cauliflower is tossed in olive oil, salt, and a savory coating of NOOCH IT! Cashew Parmesan, then baked until golden and tender. Tucked into soft butter lettuce and layered with shredded purple cabbage, fresh cilantro, and a drizzle of rich, tangy peanut satay sauce, each bite is bursting with bold flavor.
Perfect as a light lunch, party appetizer, or weeknight dinner that skips the heavy carbs without skimping on satisfaction. Don’t forget the squeeze of lime and extra sambal oelek for a fiery finish!
Perfect for: light vegan meals, handheld appetizers, and dairy-free global fusion dishes.
Ingredients
- Half a head cauliflower (cut into florets and stalk chopped in same size pieces)
-
1/3 cup NOOCH IT! Cashew Parm
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 cup creamy peanut butter
- 4 tsp soy sauce
- 1 tbsp lime juice
- 1tbsp + 1 tsp packed brown sugar
- 2 tsp Sambal oelek (Can substitute Sriracha)
- 1 tsp grated fresh ginger
- 2 tbsp water
Roasted Cauliflower
Peanut Satay
Directions
Roasted Cauliflower
- Preheat oven to 425F, line pan with parchment paper.
- In a medium bowl, add cauliflower, NOOCH IT! olive oil, and salt. Mix to combine and spread out evenly on pan.
- Bake for 18-20 mins flipping halfway.
Peanut Satay Sauce
- Mix all peanut sauce ingredients together in a small bowl.
- Assemble cups with shredded cabbage, roasted cauliflower, extra Sambal oelek, fresh cilantro, squeeze of lime juice, sprinkle NOOCH IT!, and drizzle on peanut satay sauce.
