Recipe made in partnership with Riceland.
The holiday season is officially underway!
If you are like me, you have been cooking up a storm. Between holiday gatherings, visits with family and five TV segments, I have been busy in the kitchen!
Each year, I rotate between my go-to entrees like turkey and lobster. The sides, on the other hand are what I like to get creative with! We all know that great side dishes are key to the best holiday meal experience.
Rice makes a perfect side dish addition!
Not only is it naturally gluten free, it’s a good source of B vitamins which are important for digestion and metabolism. If you opt for brown rice, you are also getting filling fiber. Rice is also virtually fat free (no saturated fats that can affect cholesterol levels).
For this recipe, I used the brown rice from the Riceland Gift Box. If you are looking for a thoughtful gift this season, you will love this gift box. With every purchase, $5 is donated which helps provide at least 50 meals secured by Feeding America on behalf of member food banks. ‘Tis the season of giving and good food!
If you make this, be sure to share with me on Instagram! And don’t forget to share you gift boxes with me on social media too.
| Prep Time | 0 |
| Cook Time | 30 minutes |
| Servings |
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- 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
Ingredients
Thai Red Curry Sauce:
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- 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.
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