This recipe was sponsored by NAKANO Rice Vinegars.
Looking for a delicious and unique Meatless Monday meal? Try these curried cauliflower naan wraps!
Cauliflower is one of my favorite veggies to play with in the kitchen. Whether it’s using it as a low calorie, mild-tasting rice swap, incorporating into pizza crust or breading into buffalo “wings”. There is little that cauliflower can’t do! Not to mention, it’s a great source of filling fiber, which is important for heart and digestive health and vitamin C, important for immunity.
Even though this recipe is meatless, you won’t miss it. The light and fluffy Indian naan pairs perfectly with the crispy crunchy cauliflower coated in a Thai red curry sauce.
I used the NAKANO Natural Rice Vinegar to add a mild, sweet taste to the sauce. NAKANO Rice Vinegars come in different and delectable flavors that offer a variety of ways to personalize and infuse flavor into many of the dishes you enjoy. Since 1804, NAKANO has been crafting rice vinegar with authentic flavor and perfecting their legacy with unique, contemporary ingredients. They really are the quintessential pantry staples to add an Asian-inspired twist to classic recipes and each is crafted to perfection. As an RD, I like that they are made with recognizable and real ingredients, so you know exactly what is going into your meals.
Make this meal for your next Meatless Monday lunch or dinner and prepare a few portions to enjoy throughout the week. Let me know on Instagram if you make this! And be sure to check out my blog and the NAKANO website and Instagram for more recipe inspiration! Don’t forget to add NAKANO to your shopping list and look for it in the vinegar aisle.
Curried Cauliflower Naan Wrap
- 1 medium head of cauliflower, cut into small florets
- 1 tbsp sesame oil
- 6 naan wraps, toasted
- 1 red onion, thinly sliced
- 1 cup red cabbage, thinly slices
- 1/4 cup fresh cilantro
Thai Red Curry Sauce:
- 2 tbsp Thai red curry paste
- 1/2 cup canned coconut milk
- 1 tbsp tamari
- 1 tbsp NAKANO Natural Rice Vinegar*
- 2 cloves garlic
- 1 tsp ginger, minced
- Preheat oven to 400 F.
- Toss cauliflower in large mixing bowl with salt and sesame oil. Spread out in an even layer on a baking sheet and bake for 35-40 minutes or until tender and slightly crisp. Toss halfway through baking.
- Add curry sauce ingredients to a large saucepan and place over medium-high heat. Bring to a simmer. Transfer cauliflower in the pot and cook for 2-3 minutes, stirring occasionally until warm and coated.
- Arrange naan on serving plates and serve with cauliflower, red onion, red cabbage and fresh cilantro.