Break cauliflower into bite-sized pieces using hands.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add 1/4 cup water and cauliflower to hot pan and bring to a simmer.

Once simmering, cover and cook until water is mostly evaporated and cauliflower is tender, 3-5 minutes.

Uncover and stir often until lightly browned, 2-4 minutes.

While cauliflower cooks, continue recipe.

Separate leaves of lettuce for wraps. To re-crisp lettuce wraps, soak in icy, cold water, 5 minutes. Thoroughly dry. Lettuce wraps are a delicious but messy meal. For this recipe, they can easily be converted to a salad. Simply chop romaine and top with filling after completing steps.

Drain beans in a wire-mesh strainer and rinse.

Mince garlic.

Combine half the garlic (reserve remaining for cauliflower mixture), half the cheese (reserve remaining for garnish), mayonnaise, vinegar, 1 tsp. water, and a pinch of salt and pepper in a mixing bowl. Set aside.

Add beans, corn, remaining garlic, taco seasoning, and a pinch of salt to hot pan. Stir occasionally until heated through, 1-2 minutes.

Remove from burner.

Plate dish as pictured on front of card, filling lettuce wraps with cauliflower mixture, dressing, remaining cheese, and tortilla strips. You should have about 5-6 wraps total. Layer two lettuce wraps for extra crunch and structural support. Bon appétit!