1medium head of cauliflower, cut into small florets
1tbspsesame oil
6naan wraps, toasted
1red onion, thinly sliced
1cupred cabbage, thinly slices
1/4cupfresh cilantro
Thai Red Curry Sauce:
2tbspThai red curry paste
1/2cupcanned coconut milk
1tbsptamari
1tbspNAKANO Natural Rice Vinegar*
2clovesgarlic
1tspginger, minced
Instructions
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.