Thai Lettuce Wraps

1: Brown the beef in a large pan over medium heat until no longer pink, then drain the excess grease.

2: In a separate bowl, whisk together the coconut aminos, ginger, garlic, sauces, and seasonings, and pour over the beef mixture and cook together for 2 minutes.

3: Just before serving, stir in sliced green onions.

4: Serve with cauliflower rice, sliced avocado, slices of lime, cilantro, and cashews using the lettuce leaves as wraps.

5: For the coconut cauliflower rice, wash the cauliflower and cut it into small bite-sized pieces.

6: In batches, add cauliflower to a food processor or blender and pulse until it reaches rice consistency.

7: Lay cauliflower on a large tea towel or cheesecloth and squeeze out extra moisture.

8: Pulse coconut flakes in the blender until smaller than grain-sized.

9: Sauté coconut and cauliflower together over medium heat until coconut begins to toast, stirring occasionally for about 5 minutes.

10: Stir in salt, lime zest, and lime juice.