1 head cauliflower, coarsely chopped (14–16 oz)
1-inch piece fresh ginger, finely chopped
4 cloves garlic, finely chopped
1/4 cup unsalted peanuts, coarsely chopped
1/4 cup reduced-sodium soy sauce
1/4 cup + 2 tablespoons water, divided
1 tablespoon brown sugar
2 teaspoons cornstarch
2 teaspoons sriracha sauce, divided
1 large head Bibb (or iceberg) lettuce
1/2 cup plain nonfat Greek yogurt
1 cup matchstick carrots
1/2 cup presliced green onions
- Preheat oven to 450°F. Coat baking sheet with spray. Chop cauliflower into florets, then into bite-size pieces. Arrange in single layer on baking sheet and coat with spray; bake 12–15 minutes or until tender and lightly browned.
- Meanwhile, peel ginger, then chop ginger, garlic (2 teaspoons each), and peanuts. Combine in small saucepan: ginger, garlic, soy sauce, 1/4 cup water, brown sugar, cornstarch, and 1 teaspoon sriracha; whisk thoroughly. Bring mixture to a boil, then reduce heat to low and simmer 1–2 minutes, stirring often, or until mixture thickens. Remove from heat.
- Separate leaves from head of lettuce; rinse and drain well. Combine yogurt with remaining 2 tablespoons water and 1 teaspoon sriracha. Toss cauliflower in soy mixture. Build each lettuce leaf taco with even amounts cauliflower mixture, carrots, green onions, and drizzle of yogurt mixture. Sprinkle with peanuts before serving.
Amount per 1/4 recipe serving: Calories 150, Total Fat 5g, Sat Fat 1g, Trans Fat 0g, Chol 0mg, Sodium 600mg, Carb 18g, Fiber4g, Total Sugars 11g; (Incl. 0g Added Sugars), Protein 9g, Vit D 0%; Calc 6%, Iron 10%, Potas 8%