clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
thai cauliflower lettuce wraps

Thai Cauliflower Lettuce Wraps

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 19 reviews

  • Author: Katherine
  • Total Time: 50 minutes
  • Yield: 4 servings 1x


These vegetarian Thai lettuce wraps are basically cauliflower tacos! Crispy, crunchy cauliflower lettuce wraps made of an assortment of veggies and coated in a mildly spicy Thai sauce.


  • 6 cups cauliflower florets (approx. 1 head)
  • 5 tbsp oil, divided (olive oil, vegetable or grapeseed)
  • 1/2 cup corn starch
  • 1 tbsp grated ginger
  • 4 garlic cloves, minced
  • 2 tbsp red curry paste*
  • 3 tbsp hoisin sauce
  • 34 mushrooms, diced
  • 1 red bell pepper, sliced into thin strips
  • 12 carrots, julienned
  • 1 head butter lettuce
  • 1 head iceberg lettuce
  • 1/4 cup green onions, diced
  • sesame seeds, cilantro, peanuts for garnish (optional)

Peanut Dressing

  • 1/4 cup smooth, natural peanut butter*
  • 1 tbsp soy sauce (or gluten-free tamari)
  • 1 tbsp honey
  • 1/2 tsp chili sauce
  • 1 tbsp fresh lime juice
  • 3 tbsp water*


  1. Preheat the oven to 425 F and line a large baking sheet with parchment paper or a silicone baking mat.
  2. Combine the cauliflower florets, 3 tbsp of oil and cornstarch in a large re-sealable bag and shake to coat thoroughly. Spread the cauliflower onto the baking sheet and bake for 20-25 minutes or until lightly browned.
  3. While the cauliflower is baking, prepare the peanut sauce. In a small bowl, whisk together all of the ingredients, adding more water if necessary to achieve a runny consistency. Taste and adjust seasonings as desired.
  4. Prepare the remaining ingredients by heating the remaining 2 tbsp oil in a large pan over medium heat. When the oil is warmed, add the grated ginger and garlic cloves, sautéing for 2-3 minutes or until fragrant. Add the curry paste and hoisin sauce and stir to combine. Add the mushrooms and bell pepper and cook for 2-3 minutes. Turn the heat down to low.
  5. Remove the cauliflower from the oven and empty into the pan, along with the carrots. Stir everything together until it is thoroughly coated. Remove from heat.
  6. Prepare the lettuce wraps by placing one butter lettuce leaf inside a leaf of iceberg. Fill the lettuce with about 1/2 cup of filling, and top with green onions, sesame seeds, cilantro and peanuts. Drizzle with peanut sauce. Serve immediately!

Lettuce wraps should be prepared as they are eaten. Any leftover filling can be stored in the fridge for 1-2 days, in an airtight container. Store remaining peanut sauce at room temperature or in the fridge, for 3-4 days.


  1. I use this brand of red Thai curry paste.
  2. I always use natural peanut butter, but any kind will work!
  3. You want the sauce to be runny enough to drizzle over the lettuce wraps. Add enough water to achieve the right consistency, one teaspoon at a time
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: vegetarian meals
  • Method: oven
Recipe Card powered byTasty Recipes