Curry Cauliflower Casserole Recipes

CURRIED CAULIFLOWER BAKE

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.

CURRY CAULIFLOWER AND RICE CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• Toss the cauliflower with 2 tablespoons of the coconut oil, 1/2 teaspoon salt and some pepper. Transfer to a baking sheet and roast until it starts to brown, 15 to 20 minutes. Remove the cauliflower and set aside.
• Lower the oven temperature to 350 degrees F.
• In a saucepan over medium heat, combine 2 tablespoons of the coconut oil and the flour and cook until smooth and bubbly, about 3 minutes. Whisk in the milk and curry powder and season with 1/2 teaspoon salt and some pepper. Bring to a simmer and cook until smooth, about 5 minutes. Stir in the cheese and mix until melted.
• In an 8-by-8-inch casserole dish, layer the rice and then the cauliflower. Pour the curry sauce over the top and gently combine. Toss the remaining tablespoon of coconut oil with the breadcrumbs and a pinch of salt. Top the casserole with the breadcrumbs and bake until golden brown, 25 to 30 minutes.

CURRIED CAULIFLOWER

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.

CURRIED CAULIFLOWER CASSEROLE

Steps:

• Set oven to 350 degrees.
• Butter an 8-inch baking dish.
• Cook the cauliflower florets in boiling water until just fork-tender; drain well.
• Place/arrange the cauliflower florets in baking dish.
• In a bowl stir together the chicken soup, cheddar cheese, 1/4 cup Parmesan cheese, mayo, melted butter, curry powder and black pepper until well combined; pour over the cauliflower in the dish.
• Sprinkle top with 1/4 cup Parmesan cheese, then sprinkle with the crushed cracker crumbs.
• Bake for about 25-30 minutes.

CURRIED CAULIFLOWER AND CHICKPEA DUMP DINNER

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.

EASY SHEET PAN ROASTED CAULIFLOWER WITH CURRY

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Combine olive oil, curry powder, lemon juice, salt, and ground black pepper in a bowl. Add cauliflower and toss until well coated. Place in a single layer in the prepared baking sheet.
• Bake in the preheated oven until golden and crispy, about 25 minutes.