Cauliflower Pasta Salad Lettuce Wraps - Forks Over Knives

Ingredients

• 10 oz. dry whole wheat rotini pasta
• 3 cups coarsely chopped fresh cauliflower
• 2 cups frozen peas
• 1 cup thinly sliced celery
• ½ cup chopped red onion
• ½ cup soaked raw cashews (see tip in intro)
• 2 tablespoon nutritional yeast
• 2 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• ⅛ teaspoon cayenne pepper
• ¼ to ⅓ cup unsweetened, unflavored plant-based milk
• ¼ cup chopped fresh parsley
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 12 large butterhead (Bibb or Boston) lettuce leaves
• Ground paprika