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coconut curry lettuce wraps

Coconut Curry Cauliflower Lettuce Wraps

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  • Author: Kate Kasbee
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Lunch
  • Method: Stovetop
  • Cuisine: Vegan


These Coconut Curry Cauliflower Lettuce Wraps are perfect for hot summer nights when you’re craving curry but don’t want to fill up on rice. Topped with non-dairy yogurt, cilantro, and Dang Coconut Chips, these lettuce wraps are bursting with fun flavor and texture.


  • 2 tsp. coconut oil
    1 tsp. fresh ginger, grated
    3 garlic cloves, minced
  • 2 Tbsp. Thai red curry paste
  • ½ tsp. salt
  • 1 cup full-fat coconut milk
  • 3 cups of cauliflower (any color), chopped into small florets
  • 1 head of lettuce, leaves separated (use Boston, Bibb, or Butter lettuce)

For serving:

  • Plain unsweetened non-dairy yogurt
  • Dang Coconut Chips, crumbled
  • Fresh cilantro, chopped


  1. Melt the coconut oil in a large skillet over medium-low heat. When hot, add the ginger, garlic, curry paste, and salt. Cook, stirring frequently, for 3 minutes.
  2. Add the cauliflower florets to the skillet and stir to coat in the curry mixture. Continue to cook for 2 minutes, and then pour in the coconut milk. Cover the skillet and cook the cauliflower for 10 minutes, stirring occasionally.
  3. Remove the lid and continue cooking the cauliflower for 5 minutes, until fork tender and the curry has thickened. Remove from heat.
  4. Use a slotted spoon to add a scoop of cauliflower to each lettuce leaf. Add a drizzle of the curry sauce and top with non-dairy yogurt, Dang Coconut Chips, and fresh cilantro. Serve warm.


  • Serving Size:
  • Calories: 109
  • Sugar: 2.6 g
  • Sodium: 275.4 mg
  • Fat: 8.8 g
  • Carbohydrates: 6.4 g
  • Protein: 2 g
  • Cholesterol: 0 mg