Chop the cauliflower into bite-sized florets and transfer them to a large pot. Cover them with salted water or veggie broth and bring to a boil. Once boiling, reduce the heat to a simmer for 10 minutes.
Meanwhile, preheat the oven to 360F/180C. In a large oven-safe pan, add the chopped tomatoes, garlic, ginger, curry powder, and spices and stir to combine. Add the cauliflower once ready.
This curried cauliflower casserole is meat-free, dairy-free, 100% vegan, and much healthier. Yet it’s still packed with creamy curry flavor and a cheesy baked topping.