Vegan Cauliflower and Quinoa Lettuce Cups
Vegan Cauliflower and Quinoa Lettuce Cups
Vegan Cauliflower and Quinoa Lettuce Cups
Vegan Cauliflower and Quinoa Lettuce Cups
Ingredients
2 cups toasted coconut shavings (or toasted coconut chips)
32 lime wedges
Chopped cilantro (for lettuce cups)
32 lettuce leaves (Boston, bibb, or mini gems)
1 1/2 tsp. salt (9g)
3 limes
2 Tbsp. red curry paste (36g)
2 Tbsp. maple syrup (36g)
1 1/8 cups coconut milk (267g)
6 Tbsp. creamy peanut butter (heaping, 255g)
6 Tbsp. extra-virgin olive oil (for frying, 60g)
1/2 cup unsalted peanuts (finely chopped, 72g)
1 tsp. chili garlic sauce (7g)
2 tsp. grated ginger (9g)
4 cloves garlic (minced)
2 Tbsp. lemongrass paste (34g)
4 tsp. salt (24g)
2 1/2 cups panko bread crumbs (368g)
1/4 cup green onion (sliced thin, 27g)
1 cup fresh cilantro (chopped, divided in half, for cauliflower balls, 36g)
2 cups quinoa (cooked and cooled, 348g)
2 Tbsp. soy sauce (27g)
4 Tbsp. powdered egg replacer (35g)
2 heads cauliflower (trimmed and de-stemmed)
Step by step
Equipment needed: KitchenAid® 7 Qt Bowl-Lift Stand Mixer, Flat Beater
Make the peanut sauce: Whisk all ingredients together in a bowl. Thin with a little water if needed. Set aside for later.
Make the Cauliflower Balls: Trim cauliflower to remove stem, core and leaves. Bring 3 cups water to boil in large stock pot with lid. Carefully lower in steamer basket containing trimmed cauliflower. Cover pot and steam for 25 minutes. Transfer cauliflower to sheet pan lined with paper towel. Let sit for 5 minutes to release excess moisture.
Attach Flat Beater to Stand Mixer and place cauliflower in mixer bowl, then attach splash guard. Mash cauliflower starting on speed 2. Slowly increase to speed 6 for 3 to 4 minutes. Leave cauliflower in the mixer bowl.
In a separate bowl, mix egg replacement powder and soy sauce. Stir until smooth. Add to the cauliflower and mix on speed 3 for 30 seconds.
Add half the cilantro and all the remaining cauliflower ball ingredients, except the oil for frying. Mix on speed 4 for 1 minute. Remove mixer bowl and place in refrigerator to chill for 30 minutes.
Cook the Cauliflower Balls: Test the flavor and consistency of the cauliflower balls by frying a scoop of the mixture in a little oil in a non-stick pan over medium-high heat. If it flattens out in the pan, add more bread crumbs. Taste and adjust seasonings if needed.
Working with 1 heaping tablespoon of mixture at a time, form into about 64 1 1/2" balls. Arrange them on a sheet pan.
Preheat oven to 400°F.
Heat 2 tablespoons of oil in a large nonstick sauté pan on medium-high. Work in batches to fry cauliflower balls for 2 minutes on each side, adding oil as needed. Flip gently using tongs and a spatula, since they are soft and may stick to the pan. Balls may slightly flatten while cooking.
Return cauliflower balls to sheet pan. Place in oven and bake for 10 minutes, just until the center is heated through. Remove from oven and let cool for 10 minutes to firm back up.
To serve, place two cauliflower balls in each lettuce cup and top with toasted shaved coconut, remaining cilantro and peanut sauce. Garnish with a squeeze of lime.
Tips: In place of the 4 eggs a vegetarian version of this recipe would call for, this vegan version uses store-bought egg replacement or binding powder. The natural moisture of the cauliflower hydrates and activates the powder as the mixture chills in the refrigerator. You can buy egg replacement powder pre-made or find recipes to make your own.
A small ice cream scoop can help you shape and form balls.
Plant-based cauliflower balls are a bit more fragile than traditional meatballs. You will find you have to be gentle when frying them, but you will get used to it by the end of the first batch.
Most grocery stores sell pre-toasted coconut chips.