Thai Peanut Cauliflower Rice Wraps

• 1 cup Cauliflower, Cut Into Bite-sized Pieces
• 1/2 teaspoons Peanut Oil
• Salt/pepper
• 1 cup Coleslaw Salad Mix
• 2 Tablespoons Cilantro, Minced
• 1 Tablespoon Red Onion, Diced
• 2 Tablespoons Water Chestnuts, Diced
• 2 Tablespoons Peanut Flour
• 1/2 teaspoons Lime Juice
• 2 teaspoons Reduced Sodium Soy Sauce
• 1/4 teaspoons Sriracha
• 1/2 teaspoons Rice Vinegar
• 1/4 teaspoons Fresh Ginger, Minced
• 1/2 teaspoons Honey
• 1 teaspoon Peanut Oil
• Salt/pepper To Taste
• 1 Flatbread Wrap

1. In a small food processor (mine is 3 cups) process the cauliflower until it is the consistency of rice.
2. Heat the peanut oil in a medium pan on medium heat.
3. Add the cauliflower, and cook uncovered until light golden brown, stirring occasionally.
4. This will take about 7-10 minutes.
5. While the cauliflower cooks, mix the coleslaw, cilantro, red onion and water chestnuts in a small bowl.
6. Set aside.
7. In another small bowl, whisk together the peanut flour, lime juice, soy sauce, Sriracha, rice vinegar, fresh ginger and honey until smooth.
8. While whisking, stream in the peanut oil and stir until the vinaigrette thickens and becomes creamy.
9. Pour the vinaigrette over the coleslaw mixture and stir until well coated and combined.
10. Season to taste with salt and pepper.
11. Place the coleslaw mixture onto the flatbread, followed by the cooked cauliflower.
12. Roll up and devour!

cauliflower, peanut oil, salt, salad mix, cilantro, red onion, water chestnuts, peanut flour, lime juice, soy sauce, sriracha, rice vinegar, fresh ginger, honey, peanut oil, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/thai-peanut-cauliflower-rice-wraps/ (may not work)