Learn how to make a comforting curried cauliflower casserole from start to finish in under 40 minutes. If you are looking for a dairy-free, gluten-free, and healthy mid-week meal for the entire family, this baked cauliflower curry is for you!
Whether you’re in the mood for something super hearty like potato curry, a little sweeter like a sweet potato curry, veggie-packed like a vegetable coconut curry, or this cheesy baked cauliflower curry – I’ve got you sorted with all your curry needs!
I recently enjoyed my delicious eggplant chickpea curry and realized I still needed to create a similar dish with cauliflower. Voila, this curried cauliflower casserole was born. This recipe combines tender spiced cauliflower and a rich coconut milk sauce, topped with a cheesy crust for a baked alternative to your standard creamy cauliflower curry.
Usually, cauliflower gratin dishes contain tons of chicken soup, copious amounts of mayo, butter, cream – need I go on?! This version, however, is meat-free, dairy-free, 100% vegan, and much healthier. Yet it’s still packed with creamy curry flavor and a cheesy baked topping.
This cauliflower bake requires a quick ten-minute boiling of the cauliflower on the stovetop before everything is shoved into a casserole dish and baked to perfection.
The Ingredients and Substitutions
- Cauliflower: I used a medium head of cauliflower.
- Diced tomatoes: Use canned diced tomatoes for ease.
- Aromatics: I used a simple, classic combination of minced ginger and garlic.
- Curry powder: There are several types of curry powder, including mild, medium, and hot. Use the one that is your preferred spice level. You could potentially substitute garam masala, but the flavor will differ.
- Seasonings: I used a combination of salt, pepper, onion powder, garlic powder, paprika, and ground cumin.
The Cream Sauce:
- Coconut milk: Canned coconut milk adds a rich and creamy element to the sauce without the need for dairy. You may be able to substitute it with another dairy-free ‘cream,’ but I haven’t tried.
- Cornstarch: or tapioca starch can be used to help thicken the sauce.
- Nutritional yeast: This is optional but will add extra umami flavor to the cauliflower curry and a slight ‘cheesiness.’
- Seasonings: I used a simple combination of salt and smoked paprika for the sauce.
I also used vegan cheese to top the cauliflower casserole (shredded cheese works best). You could also, optionally, add some breadcrumbs (gluten-free if needed) to add a little crunch to the top of the curried cauliflower gratin.
Optional Extras:
Raisins: If you are someone that likes sweet and savory, raisins pair wonderfully with the savory flavors of curry and cauliflower. Especially golden raisins.
Chickpeas: Chickpea cauliflower curry is a favorite of mine. Feel free to boost the protein level of this dish with ½-1 can chickpeas (drained).
Spinach: This can water down the cauliflower coconut curry a little as the spinach releases its juices while baking. You could use frozen and thawed spinach (squeeze out all the excess liquid before adding it to the dish).
Other toppings: You could make a loaded cauliflower bake by adding other veggies like peas, finely chopped carrot, or potatoes (par-boiled first or pre-cooked leftovers), or use vegan bacon, etc.
For the full ingredients list, measurements, complete recipe method, and nutritional information, please read the recipe card below.
How to Make Curried Cauliflower Casserole
- First, separate/chop the cauliflower into bite-sized florets and transfer them to a large pot. Then cover the florets with salted water or veggie broth and bring to a boil.
- Once boiling, reduce the heat to a simmer for 10 minutes, or until just fork-tender. Then remove from the heat and drain the water.
Try not to overcook the cauliflower as it will cook further while the roasted cauliflower curry bakes.
- Meanwhile, preheat the oven to 360F/180C. In a large oven-safe pan/casserole dish, add the chopped tomatoes, garlic, ginger, curry powder, and spices and stir to combine. Then add the cauliflower once ready.
- In a separate medium bowl, add all the sauce ingredients, whisk well, and then pour the mixture over the cauliflower.
- Bake the cauliflower curry in the oven for 10 minutes then stir. Top the casserole with cheese, bake for a further 10 minutes, and enjoy!
How to Serve?
Like any curry dish, this cauliflower coconut curry goes amazingly with homemade naan and some cooked rice.
You can also enjoy it with roti, chapati, paratha, or another flatbread.
How to Store?
To Store: Transfer leftovers to an airtight container and store it in the fridge for 2-3 days.
Freeze: Allow the curried cauliflower casserole to cool entirely before freezing in an airtight container for up to 1 month. Thaw it in the refrigerator before reheating.
To reheat: You can reheat the cauliflower bake in the oven. Otherwise, you can heat smaller portions in the microwave until warmed through.
Recipe Notes
- Enjoy hot or cold: This vegan dish tastes fantastic warm. However, the leftovers are just as delicious when served cold.
- Using leftover veg: For a super quick meal, you can use leftover cooked cauliflower and veggies for a casserole that requires just mixing and shoving in the oven!
- Adjust the spice: It’s easy to adjust the heat level of this cauliflower coconut curry. Choose to use either mild, medium, or hot curry powder. You could add extra heat with a pinch of red pepper flakes.
More Vegan Cauliflower Recipes
- Kung Pao Cauliflower
- Roasted Cauliflower Steaks
- Creamy Cauliflower Soup
- Cauliflower Patties
- Creamy Vegan Ramen
If you try this curried cauliflower casserole recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing them.

Curried Cauliflower Casserole
Ingredients
Curry:
- 1 medium cauliflower
- 1 cup (250 g) canned diced tomatoes
- 3 garlic cloves minced
- 1 inch (2.5 cm) fresh ginger minced or grated
- 2 tsp curry powder
- 1/2 tsp each of salt, onion powder, garlic powder, paprika, ground cumin
- 1/4 tsp black pepper
Cream:
- 1/2 cup (120 g) coconut milk canned
- 1/2 tbsp cornstarch or tapioca starch
- 1 tbsp nutritional yeast optional
- 1/3 tsp salt
- 1/4 tsp smoked paprika
Other ingredients:
- Shredded vegan cheese to taste
Instructions
- Watch the video in the post for visual instructions.Chop the cauliflower into bite-sized florets and add them to a large pot. Cover the florets with salted water (or veggie broth) and bring to a boil. Cook for about 10 minutes or until fork-tender (don't overcook the cauliflower), then drain the water.
- Preheat the oven to 360 degrees Fahrenheit (180 degrees Celsius). To an oven-safe pan/ casserole dish, add the chopped tomatoes, fresh garlic, ginger, and all spices (curry, salt, onion powder, garlic powder, paprika, ground cumin, black pepper). Then stir to combine and add the cooked cauliflower florets.
- To a medium bowl, add all cream ingredients and stir with a whisk. Pour the mixture over the cauliflower.
- Bake in the oven for 10 minutes, then stir. Top with vegan cheese and bake for a further 10 minutes. Serve with cooked rice or naan, and enjoy!
Notes
- Using leftover veg: For a super quick meal, you can use leftover cooked cauliflower and veggies for a casserole that requires just mixing and shoving in the oven!
Nutrition information is an estimate and has been calculated automatically
Is there a replacement for coconut milk? I have family members who are allergic to coconut.
Any milk that is higher in fat should work fine. 🙂
I love, love, love this casserole! Make it a lot.
That’s so good to hear, Karlyn! Thanks for your feedback. 🙂
Very good recipe and easy to prepare. But I’m wondering how it’s healthy when there is so much saturated fat in coconut milk. That ingredient seems present in many of these recipes. Thanks for your feedback.
Hi LJ, I live in the tropics (Caribbean) and here we have fresh coconuts everywhere, that’s why I often make my own coconut milk. Also, most stores sell canned coconut milk. Other dairy-free milk is hard to get.
Curries are Indian and in India, it’s also very common to use coconut milk, as far as I know! Hope this helps. 🙂
This looks delicious, Is there anything I could substitute for the coconut milk? Vegan yogurt? Almond Milk?
Hi Kris, any dairy-free cream like soy or oat would be better. But for a low-fat version, almond milk will work too. The curry will be less flavorful, though. 🙂
I do perhaps 1/3 of the cooking often using your recipes. They are excellent with careful instructions and the nutritional information is important,
Thanks
Jim
My pleasure! So happy you like them. 🙂
I have tried so many recipes from your website – asian cabbage rolls, mushroom stroganoff, quick cheese sauce, vegan kebab sandwich, meatloaf with gravy, taco cups – and all of them have been amazing. After moving back in with my mom, we decided to try out more vegan recipes and this blog has never provided a bad meal. I made this cauliflower casserole last night and we both loved it so much! Next time I’ll make more of the delicious sauce for a side of rice 🙂
If anyone is reading this comment and looking for THE vegan blog to follow for recipes this is it. Thanks Ela for all the cool ideas 🙂
Aww, thanks so much for your lovely comment, Alex. I am so glad you like my recipes! 🙂
So easy and so delicious, will definitely make again and again!
Hi Annie, I am happy you liked it. 🙂
Every recipe of yours that I have tried so far has been delicious! I am not a huge cauliflower fan, but I had this over rice for dinner and then again for lunch the next day. It is incredibly flavorful and comforting.
That’s awesome! Thanks so much for your feedback. 🙂
Absolutely delicious. I didn’t have a lot of time so I used grated vegan cheddar on top with panko for a little crunch. This was a wonderful surprise!,,
Sounds so good, Susan! I am happy you liked it. 🙂
Excellente recette 10 sur 10. J’ai seulement cuit le chou-fleur “al dente” a la vapeur. Merci
Hello Paul, I am so glad you liked the recipe. 🙂
I don’t see the video anywhere
Debra, the video is in the post. You will only see it if you disable your ad blocker though.
This was amazing and GONE in 2 days between 2 people. Best dish ever. The only tweek I made is I sauteed onions in a pan first with garlic. I have to have onions with Indian food. Then added all the ingredients into the pan to simmer. Including the sauce at the appropriate time. DELICIOUS!!
Sounds amazing, Sarah! I am so glad you liked it. 🙂
Making this again today it was great, I give it a 10 out of 10 so perfect. I have moved from vegetarian to Vegan and so glad I found your recipes. There is nothing I could add to this yummy
Aww, that’s awesome, Elizabeth! Thanks for your sweet comment. 🙂
Is there any way to copy the recipe? I am having to write it all down to take into the kitchen to make.
Hi, you can jump to the recipe and then click on print recipe to copy it. 🙂
Loved it!
Hey Kari, that’s good to hear! 🙂
Amazing dish! I used the cheese sauce recipe by Ela to top the casserole. It’s perfect!
That’s amazing, Dom! Thanks for your great feedback. 🙂
Maravilhoso..????????
Will be making this soon i love cauliflower sooooooooooo much i never had casserole before this recipe is indian or not am indian and i approved this perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya
Hello dear Ramya, I am so glad you approved it! 🙂