Curried Cauliflower and Cashew Casserole
Warm, comforting, and bursting with bold flavors, this Curried Cauliflower and Cashew Casserole is the ultimate plant-based dish to spice up your dinner table. Tender cauliflower florets are coated in a rich and creamy spiced sauce made with coconut milk, curry powder, and fragrant aromatics like garlic and ginger. Toasted cashews add a delightful crunch and nutty depth, while a hint of lemon juice and fresh cilantro brighten every bite. Perfect for weeknight dinners or potluck gatherings, this one-pan vegetarian casserole is not only easy to prep but also packed with nutrients and gluten-free (optional breadcrumbs aside). Whether served alongside fluffy basmati rice or enjoyed solo, this dish is a delicious way to celebrate wholesome seasonal ingredients.
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Recipe Information
Ingredients
- 1 large head cauliflower florets
- 1 cup cashews
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 3 cloves, minced garlic
- 1 tablespoon, freshly grated ginger
- 1 large, diced onion
- 0.5 cup vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 0.5 teaspoon red chili flakes
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh cilantro
- 1 tablespoon lemon juice
- 0.5 cup bread crumbs (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with a little olive oil.
Spread the cashews on a baking sheet. Toast them in the oven for 5-7 minutes, or until lightly golden. Remove and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic and grated ginger to the skillet. Stir and cook for 1 minute until fragrant.
Stir in curry powder, turmeric, cumin, and red chili flakes. Cook for another minute to toast the spices.
Add the cauliflower florets to the skillet and stir to coat with the spices. Pour in the coconut milk and vegetable broth. Season with salt and pepper.
Bring the mixture to a gentle simmer and cook for 8-10 minutes, until the cauliflower begins to soften but is not fully cooked.
Stir in the toasted cashews, lemon juice, and half of the chopped cilantro. Mix well.
Transfer the mixture to the prepared casserole dish. If using, sprinkle bread crumbs evenly over the top for a crispy topping.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and the casserole is bubbling.
Remove from the oven and let cool for 5 minutes. Garnish with the remaining chopped cilantro before serving.
Nutrition Facts
Calories |
1615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.2 g | 121% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 13.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7302 mg | 317% | |
| Total Carbohydrate | 172.7 g | 63% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 60.3 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 3721 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
