Thai Peanut Cauliflower Rice Wraps

In a small food processor (mine is 3 cups) process the cauliflower until it is the consistency of rice.

Heat the peanut oil in a medium pan on medium heat. Add the cauliflower, and cook uncovered until light golden brown, stirring occasionally. This will take about 7-10 minutes.

While the cauliflower cooks, mix the coleslaw, cilantro, red onion and water chestnuts in a small bowl. Set aside.

In another small bowl, whisk together the peanut flour, lime juice, soy sauce, Sriracha, rice vinegar, fresh ginger and honey until smooth. While whisking, stream in the peanut oil and stir until the vinaigrette thickens and becomes creamy.

Pour the vinaigrette over the coleslaw mixture and stir until well coated and combined. Season to taste with salt and pepper.

Place the coleslaw mixture onto the flatbread, followed by the cooked cauliflower. Roll up and devour!