Name: "Kung Pao" Cauliflower-Edamame Lettuce Cups with Cashews & Spicy Mayo
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ heads butter (Boston) lettuce; 1 cup cashews, roasted unsalted; 1 ½ medium heads cauliflower; 3 cups edamame; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 3 red bell peppers; brown sugar; chili-garlic sauce; cornstarch; mayonnaise; rice vinegar; salt; soy sauce; toasted sesame oil

"Kung Pao" Cauliflower-Edamame Lettuce Cups with Cashews & Spicy Mayo"Kung Pao" Cauliflower-Edamame Lettuce Cups with Cashews & Spicy Mayo — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1 ½ heads butter (Boston) lettuce

1 cup cashews, roasted unsalted

1 ½ medium heads cauliflower

3 cups edamame

3 cloves garlic

3 (2 ½ cm) pieces ginger root

3 red bell peppers

brown sugar

chili-garlic sauce

cornstarch

mayonnaise

rice vinegar

salt

soy sauce

toasted sesame oil

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Separate each cauliflower into bite-sized florets and cut stems into smaller pieces; divide between two baking sheet pans.

Trim, seed, and large dice bell peppers; add to the baking sheets with the cauliflower.

Add edamame to the baking sheets. Drizzle veggies with oil and season with salt; toss to coat and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until veggies are tender, 20-25 minutes. Remove from oven.

Meanwhile, peel and mince ginger and garlic; place both in a small saucepan.

Add water, soy sauce, sugar, vinegar, chili-garlic sauce, cornstarch, and additional oil to the saucepan with the ginger and garlic; whisk to combine the sauce.

Bring sauce to a boil over high heat. Reduce heat to medium and simmer, whisking frequently, until sauce is thickened and glossy, 2-3 minutes. Remove from heat.

Meanwhile, place mayo and chili-garlic sauce in a small bowl; whisk to combine the spicy mayo and set aside.

Roughly chop cashews.

When the veggies are done, drizzle with the sauce, and stir to combine.

To serve, separate the lettuce into leaves. Pile leaves, in stacks of two per wrap, onto plates; fill each wrap with veggies. Top with cashews and spicy mayo. Enjoy!

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