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Curried Cauliflower Naan Wrap

Yield: 6 | Prep Time: 10 minutes | Cook Time: 50 minutes



  • 1 medium head of cauliflower, cut into small florets
  • 1 tablespoon sesame oil
  • 6 naan wraps, toasted
  • 1 red onion, thinly sliced
  • 1 cup red cabbage, thinly slices
  • ¼ cup fresh cilantro

Thai Red Curry Sauce:

  • 2 tablespoons Thai red curry paste
  • ½ cup canned coconut milk
  • 1 tablespoon tamari
  • 1 tablespoon NAKANO® Natural Rice Vinegar
  • 2 cloves garlic minced
  • 1 teaspoon ginger, minced
Shop Ingredients


  1. Preheat oven to 400°F.
  2. 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.
  3. 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.
  4. Arrange naan on serving plates and serve with cauliflower, red onion, red cabbage and fresh cilantro.


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