Vietnamese-Style Pork with Cauliflower Rice Lettuce Boats &



  • 1 Bag (10 oz.) Path of Life (not so fried) Riced Cauliflower Blend, cooked according to package instructions and cooled to room temperature
  • 1lb Pork Tenderloin, trimmed and cut into 2-in. strips
  • 1 Shallot, chopped
  • 3 Garlic Cloves, chopped
  • ¼ Cup Gluten-Free Soy Sauce
  • 3 Tbsp Sugar
  • ¼ Tsp Black Pepper
  • 1 Small Carrot, peeled and grated or cut into thin strips
  • 1 2-in. piece, Seedless Cucumber, cut into thin strips
  • 2 Radishes, cut into thin strips
  • 2 Tbsp Fresh Cilantro, chopped
  • 3 Tbsp Rice Vinegar
  • ¼ Tsp Sea Salt
  • 8 Baby Romaine Lettuce Leaves
  • 2 Tbsp Olive Oil



  1. Combine pork, shallot, garlic, Gluten-Free Soy sauce, 2 tbsp of the sugar and pepper in a mixing bowl. Mix well to combine. Refrigerate 30 minutes.
  2. For slaw; combine carrot, cucumber, radishes, cilantro, vinegar, salt and remaining sugar in a separate mixing bowl.
  3. Heat oil in a large (12-in.) skillet over medium-high heat. Add pork and cook 4-5 minutes or until cooked through. Stirring occasionally.
  4. Scoop (not so fried) Riced Cauliflower Blend into wells of lettuce leaves. Top with pork and slaw.



Some of our favorite recipes using our (not so fried) Riced Cauliflower Blend