Curried Cauliflower Bake Recipes

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CURRIED CAULIFLOWER



Curried Cauliflower image

This is a good company dish. Even people who don't like curry like this dish!

Provided by SAMDEE

Categories     Side Dish     Vegetables     Cauliflower

Time 45m

Yield 8

Number Of Ingredients 7

1 large head cauliflower, broken into small florets
1 (10.75 ounce) can condensed cream of chicken soup
¾ cup mayonnaise
¼ cup milk
2 teaspoons curry powder
12 wheat crackers
¼ cup melted butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place cauliflower in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Drain, and place in a greased casserole dish.
  • In a large bowl, mix together soup, mayonnaise, milk, and curry powder. Pour over cauliflower. Crush crackers, and mix with butter. Sprinkle over cauliflower.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 286.3 calories, Carbohydrate 12.5 g, Cholesterol 26.7 mg, Fat 25.6 g, Fiber 3 g, Protein 3.9 g, SaturatedFat 7.1 g, Sodium 478.4 mg, Sugar 3.9 g

CURRIED CAULIFLOWER BAKE



Curried Cauliflower Bake image

Make and share this Curried Cauliflower Bake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Cauliflower

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

1 medium fresh cauliflower
1/2 teaspoon salt
1 (10 1/2 ounce) can cream of chicken soup
1 cup shredded cheddar cheese
1/3 cup mayonnaise
2 tablespoons butter or 2 tablespoons margarine, melted
1 teaspoon curry powder

Steps:

  • Cut cauliflower into floweret.
  • Cook in boiling water to cover with 1/2 t.
  • salt 10 minutes or until tender; drain.
  • Arrange cauliflower in a lightly greased 8-inch square baking dish.
  • Mix together soup, cheese, mayo, butter, and curry powder; pour over cauliflower.
  • Bake at 350 for 30 minutes.

Nutrition Facts : Calories 180.1, Fat 13.3, SaturatedFat 7.3, Cholesterol 33.9, Sodium 722.4, Carbohydrate 8.9, Fiber 2.1, Sugar 2.2, Protein 7.8

CURRY CAULIFLOWER BAKE



Curry Cauliflower Bake image

This is a really good and easy to throw together cauliflower casserole. Prep time includes boiling the cauliflower.

Provided by Kittencalrecipezazz

Categories     Cauliflower

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 large head cauliflower, broken into large size florets (about 5 cups)
2 tablespoons half-and-half cream or 2 tablespoons milk
2 tablespoons melted butter
1 (10 ounce) can cream of chicken soup (undiluted)
1/4 cup mayonnaise
3/4 cup grated cheddar cheese
1 teaspoon curry powder (or to taste)
salt and pepper (can use seasoning salt for this)
4 tablespoons butter, melted
2 cups cracker crumbs, crushed

Steps:

  • Set oven to 350 degrees.
  • Grease a casserole dish large enough to hold the cauliflower mixture (I use an 8x8-inch baking dish).
  • Cook the cauliflower until firm-tender (cook only to JUST tender, do not over cook the cauliflower).
  • Place the cauliflower in a prepared baking dish.
  • In a bowl, combine the undiluted chicken soup, milk, 2 tablespoons melted butter, mayo, cheese and curry powder, salt (or seasoning salt if using) and pepper; mix to combine.
  • Pour the soup mixture over the cauliflower in the dish (do not mix).
  • In a small bowl, combine the cracker crumbs with melted butter.
  • Sprinkle over the soup mixture in the baking dish.
  • Bake for about 30 minutes.

CURRIED CAULIFLOWER AND CHICKPEA DUMP DINNER



Curried Cauliflower and Chickpea Dump Dinner image

Skip cooking a big pot of rice and throw the ingredients into a casserole dish instead for an easy dump-dinner meal. The basmati rice and chickpeas absorb all the delicious flavors of ginger, garlic, curry powder and coconut milk. Finish with a quick drizzle of yogurt along with fresh cilantro leaves and lime wedges for a simple and complete meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 14

Nonstick cooking spray
2 cups low-sodium vegetable broth
One 13.5-ounce can unsweetened coconut milk
4 cloves garlic, finely grated
1 tablespoon finely grated peeled fresh ginger (from a 1- to 2-inch piece)
1 serrano chile pepper, stemmed and finely chopped (remove seeds for less heat)
2 1/2 teaspoons curry powder, preferably Madras
Kosher salt
Two 15.5-ounce cans chickpeas, drained and rinsed
2 cups lightly packed baby spinach, roughly chopped
1 1/2 cups basmati rice
1/2 medium head cauliflower, cut into small florets (about 3 heaping cups)
1/2 small red onion, thinly sliced
Cilantro leaves, plain whole-milk yogurt and lime wedges, for serving

Steps:

  • Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking dish with nonstick spray.
  • Whisk the vegetable broth, coconut milk, garlic, ginger, serrano, curry powder and 2 teaspoons salt together in a medium bowl until combined. Add the chickpeas and spinach and stir to coat.
  • Spread the rice evenly in the bottom of the prepared dish. Pour in the coconut-milk mixture, distributing the chickpeas and spinach evenly over the rice. Scatter the cauliflower and onion over the top, making sure to go all the way to the edge of the pan (it's okay if the cauliflower is not completely submerged in liquid).
  • Cover tightly with foil and bake until the vegetables have softened but are still vibrant, about 25 minutes. Remove the foil and bake until the cauliflower is charred in spots and the rice is cooked through, 20 to 25 minutes more. Let sit for 5 minutes to allow the rice to absorb more of the moisture. Serve topped with cilantro, a drizzle of yogurt and lime wedges for squeezing.

ROASTED CURRIED CAULIFLOWER AND ONION



Roasted Curried Cauliflower and Onion image

A delicious, simple dish of roasted curried cauliflower and onion with the flavors of India. It is quite flavorful so I recommend serving it with a milder main dish, with some plain yogurt on the side and chapatis (Indian flat bread).

Provided by Curried.Grasshopper

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 55m

Yield 8

Number Of Ingredients 14

12 cups cauliflower florets
2 large onions, quartered
1 teaspoon coriander seeds
1 teaspoon cumin seeds
½ cup olive oil
⅓ cup red wine vinegar
4 ½ teaspoons curry powder
1 tablespoon minced garlic
1 tablespoon paprika
¼ teaspoon chili powder
¼ teaspoon ground cumin
1 ½ teaspoons salt
freshly ground black pepper to taste
⅓ cup chopped fresh cilantro

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place cauliflower florets in a large roasting pan. Pull apart onion quarters into separate layers and set aside.
  • Heat a small skillet over medium heat. Cook and stir coriander seeds and cumin seeds in the hot pan until slightly darkened, about 5 minutes. Remove from heat, crush coarsely with a mortar and pestle, and transfer to a medium bowl.
  • Add oil, vinegar, curry powder, garlic, paprika, chili powder, cumin, and salt to the crushed seeds; whisk to combine. Pour dressing over cauliflower; toss to coat. Spread in a single layer in the pan and sprinkle with pepper.
  • Roast in the preheated oven, stirring occasionally, about 20 minutes. Add onions and stir thoroughly. Continue to roast, stirring occasionally, until vegetables are tender, about 15 minutes more. Garnish with cilantro.

Nutrition Facts : Calories 185.3 calories, Carbohydrate 14.1 g, Fat 14.1 g, Fiber 5.3 g, Protein 3.9 g, SaturatedFat 2 g, Sodium 486.2 mg, Sugar 5.4 g

CURRIED BUTTER-BAKED COD WITH CAULIFLOWER & CHICKPEAS



Curried butter-baked cod with cauliflower & chickpeas image

Deliver big flavours with this aromatic cod traybake. Serve from the dish with spiced spinach alongside

Provided by Barney Desmazery

Categories     Dinner

Time 1h10m

Number Of Ingredients 14

1 large cauliflower, cut into florets
1 tsp cumin seeds
1 tsp ground turmeric
2 tbsp sunflower oil
4 garlic cloves
large piece of ginger, peeled
1 red chilli, sliced
1 tbsp curry powder of your choice (we used madras)
2 x 400g cans chickpeas, drained, rinsed and patted dry
100g butter, softened
500-600g chunky white fish (such as cod, hake or pollock), cut into 4 equal chunks
400g spinach
handful of coriander, leaves picked and roughly chopped
large pinch of garam masala

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Toss the cauliflower in a large, shallow roasting tin with the cumin seeds, turmeric, some seasoning and half the oil until the cauliflower is coated and bright yellow. Roast for 15 mins, tossing a few times, until starting to char.
  • Meanwhile, peel the garlic, then put in a small food processor with the ginger, half the red chilli, the curry powder and some seasoning. Blitz to a paste. Stir the chickpeas, half the spice paste and most of the remaining oil through the cauliflower. Roast for 20 mins more, stirring once or twice.
  • While the cauliflower and chickpeas are roasting, mix the softened butter with the rest of the spice paste, and spread half all over the fish. When the cauliflower and chickpeas are ready, remove the pan from the oven and make four gaps in the mixture. Nestle the fish in the gaps, and dot all but 1 tbsp of the remaining spiced butter over the veg. Roast for 10-15 mins more.
  • Heat the remaining oil in a large pan over a high heat until very hot, then cook the spinach for 3-4 mins until wilted. Add the reserved 1 tbsp spiced butter and continue to cook for 1-2 mins more. Set aside until the fish is just cooked through, then sprinkle the coriander, garam masala and remaining red chilli over the traybake. Serve the traybake in the middle of the table with the spinach in a bowl alongside for everyone to help themselves.

Nutrition Facts : Calories 581 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 11 grams fiber, Protein 41 grams protein, Sodium 0.8 milligram of sodium

ROASTED CURRIED CAULIFLOWER



Roasted Curried Cauliflower image

An Indian-inspired spice blend adds a warm hue and gives this vegetable dish an exotic taste.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 7

1 1/2 tablespoons extra-virgin olive oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
3/4 teaspoon curry powder
3/4 teaspoon coarse salt
1 large head cauliflower (about 2 pounds), cut into large florets
Nonstick olive-oil cooking spray

Steps:

  • Preheat oven to 375 degrees. Coat a rimmed baking sheet with cooking spray. In a large bowl, stir together oil, mustard seeds, cumin seeds, curry powder, and salt. Add the cauliflower, tossing to coat thoroughly with spice mixture.
  • Arrange cauliflower in a single layer on prepared sheet. Roast until florets are browned on bottom and tender when pierced with the tip of a paring knife, about 35 minutes. Serve hot.

Nutrition Facts : Calories 88 g, Fat 6 g, Fiber 4 g, Protein 3 g, Sodium 404 g

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