Curried Cauliflower Casserole
Dive into the bold and aromatic flavors of this Curried Cauliflower Casserole, a wholesome and irresistible vegetarian dish perfect for weeknight dinners or potlucks. This recipe transforms tender cauliflower florets into a fragrant masterpiece, simmered in a creamy, spice-infused sauce made with curry powder, turmeric, coconut milk, and a hint of fresh lemon juice. Topped with crispy golden breadcrumbs and optional Parmesan cheese, then baked to perfection, this casserole delivers a satisfying crunch in every bite. The prep is quick—just 15 minutes—and the result is a hearty, flavor-packed main or side dish that serves six. Finish with a sprinkle of fresh cilantro for a burst of color and freshness. Gluten-free and dairy-free variations can be easily adapted, making this dish a versatile crowd-pleaser that's sure to become a favorite.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 cloves, minced Garlic
- 2 teaspoons Curry powder
- 0.5 teaspoons Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 13.5 ounces Canned coconut milk
- 0.5 cups Vegetable broth
- 1 tablespoon Lemon juice
- 1 cup Breadcrumbs
- 0.25 cups Grated Parmesan cheese (optional)
- 2 tablespoons, chopped Fresh cilantro
- 1 as needed Cooking spray
Instructions
Preheat your oven to 400°F (200°C) and lightly coat a 9x13-inch baking dish with cooking spray.
Cut the cauliflower into bite-sized florets and set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
Stir in the minced garlic, curry powder, turmeric, and cumin, cooking for an additional 1 minute until fragrant.
Pour in the coconut milk, vegetable broth, lemon juice, salt, and black pepper. Stir to combine and bring the sauce to a gentle simmer.
Add the cauliflower florets to the skillet, folding them into the sauce until well-coated. Let it simmer for 5-6 minutes, allowing the cauliflower to partially cook and soak up the flavors.
Transfer the cauliflower mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, combine the breadcrumbs and Parmesan cheese (if using). Sprinkle this mixture evenly over the top of the cauliflower.
Bake the casserole in the preheated oven for 25-30 minutes, or until the cauliflower is tender and the breadcrumb topping is golden brown.
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
1918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.0 g | 185% | |
| Saturated Fat | 96.9 g | 485% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 6668 mg | 290% | |
| Total Carbohydrate | 132.1 g | 48% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 26.0 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 860 mg | 66% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 1612 mg | 34% | |
*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.
