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Curried Cauliflower Naan Wrap

Cook Time 30 mins
Total Time 30 mins
Servings 6



  • 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.