Kung Pao Cauliflower-Edamame Lettuce Cups with Cashews & Spicy Mayo

• 11/2 butter (Boston) lettuce
• 21/3 cup cashews, roasted unsalted
• 31/2 cauliflower
• 41 cup edamame, shelled
• 51 clove garlic
• 61 piece ginger root
• 71 red bell pepper
• 81 tbsp brown sugar
• 93 tsp chili-garlic sauce
• 101 1/2 tsp cornstarch
• 113 tbsp mayonnaise
• 121 tbsp rice vinegar
• 131/4 tsp salt
• 142 tbsp tamari soy sauce
• 151 1/4 tbsp toasted sesame oil
• 161/3 cup water

1. 1

   Preheat oven to 450°F.

2. 2

   Wash and dry the fresh produce.

3. 3

   Separate cauliflower into bite-sized florets and cut stems into smaller pieces; transfer to a baking sheet pan.

4. 4

   Trim, seed, and large dice bell pepper; add to the baking sheet with the cauliflower.

5. 5

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

6. 6

   Place baking sheet in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until veggies are tender, 15-20 minutes. Remove from oven.

7. 7

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

8. 8

   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.

9. 9

   Bring sauce to a boil over high heat. Reduce heat to medium and simmer, whisking frequently, until sauce is thickened and glossy, 1-2 minutes. Remove from heat.

10. 10

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

11. 11

    Roughly chop cashews.

12. 12

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

13. 13

    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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