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.