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!
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 Facts
Curried Cauliflower Casserole
Amount per Serving
Calories
243
% Daily Value*
Fat
14
g
22
%
Saturated Fat
11
g
55
%
Carbohydrates
28
g
9
%
Fiber
9
g
36
%
Sugar
9
g
10
%
Protein
10
g
20
%
* Percent Daily Values are based on a 2000 calorie diet.