Curried Cauliflower Bake
Delight in the comforting flavors of this Curried Cauliflower Bake, a vibrant and wholesome dish perfect for weeknight dinners or holiday feasts. Tender cauliflower florets are bathed in a luscious coconut milk curry sauce spiced with warming turmeric, cumin, and garam masala, then topped with golden, crispy panko breadcrumbs for a satisfying crunch. With just 15 minutes of prep time, this easy vegetarian casserole is baked to perfection in under 40 minutes, making it an ideal choice for busy households. Garnished with fresh cilantro for a burst of brightness, this oven-baked curry pairs beautifully with steamed rice or warm naan for a complete meal. Bursting with flavor and naturally gluten-free (with a breadcrumb substitute), this dish is sure to become a family favorite.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 head (about 1.5 lbs) Cauliflower
- 2 tablespoons Olive oil
- 1 medium (diced) Yellow onion
- 3 cloves (minced) Garlic
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoons Garam masala
- 1 cup (full-fat) Coconut milk
- 0.5 cup Vegetable broth
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 cup Panko breadcrumbs
- 2 tablespoons (chopped, for garnish) Fresh cilantro
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Cut the cauliflower into bite-sized florets and set them aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 4-5 minutes until softened.
Stir in the minced garlic, turmeric, cumin, coriander, and garam masala. Cook for 1-2 minutes until fragrant.
Pour the coconut milk and vegetable broth into the skillet. Stir well to combine and bring to a simmer.
Add lemon juice, salt, and black pepper to the sauce. Adjust seasoning to taste if necessary.
Place the cauliflower florets into the prepared baking dish and pour the curry sauce evenly over them. Toss gently to coat.
Sprinkle the panko breadcrumbs evenly on top of the cauliflower.
Bake in the preheated oven for 25-30 minutes, or until the cauliflower is tender and the topping is golden brown.
Remove from the oven and let the dish cool for 5 minutes. Garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 936 mg | 41% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 10.2 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 747 mg | 16% | |
*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.
