Best Curried Cauliflower Bake Recipes

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CURRY CAULIFLOWER AND RICE CASSEROLE



Curry Cauliflower and Rice Casserole image

Provided by Damaris Phillips

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 9

1 head cauliflower, cut into 1-inch chunks (about 5 cups)
5 tablespoons coconut oil, melted
Salt and freshly ground black pepper
2 tablespoons all-purpose flour
2 cups milk, at room temperature
1 tablespoon curry powder
1 cup grated manchego
2 cups cooked brown or white rice
1/2 cup breadcrumbs

Steps:

  • Preheat the oven to 400 degrees F.
  • Toss the cauliflower with 2 tablespoons of the coconut oil, 1/2 teaspoon salt and some pepper. Transfer to a baking sheet and roast until it starts to brown, 15 to 20 minutes. Remove the cauliflower and set aside.
  • Lower the oven temperature to 350 degrees F.
  • In a saucepan over medium heat, combine 2 tablespoons of the coconut oil and the flour and cook until smooth and bubbly, about 3 minutes. Whisk in the milk and curry powder and season with 1/2 teaspoon salt and some pepper. Bring to a simmer and cook until smooth, about 5 minutes. Stir in the cheese and mix until melted.
  • In an 8-by-8-inch casserole dish, layer the rice and then the cauliflower. Pour the curry sauce over the top and gently combine. Toss the remaining tablespoon of coconut oil with the breadcrumbs and a pinch of salt. Top the casserole with the breadcrumbs and bake until golden brown, 25 to 30 minutes.

CURRIED CAULIFLOWER AND CHICKPEA DUMP DINNER



Curried Cauliflower and Chickpea Dump Dinner image

Skip cooking a big pot of rice and throw the ingredients into a casserole dish instead for an easy dump-dinner meal. The basmati rice and chickpeas absorb all the delicious flavors of ginger, garlic, curry powder and coconut milk. Finish with a quick drizzle of yogurt along with fresh cilantro leaves and lime wedges for a simple and complete meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 14

Nonstick cooking spray
2 cups low-sodium vegetable broth
One 13.5-ounce can unsweetened coconut milk
4 cloves garlic, finely grated
1 tablespoon finely grated peeled fresh ginger (from a 1- to 2-inch piece)
1 serrano chile pepper, stemmed and finely chopped (remove seeds for less heat)
2 1/2 teaspoons curry powder, preferably Madras
Kosher salt
Two 15.5-ounce cans chickpeas, drained and rinsed
2 cups lightly packed baby spinach, roughly chopped
1 1/2 cups basmati rice
1/2 medium head cauliflower, cut into small florets (about 3 heaping cups)
1/2 small red onion, thinly sliced
Cilantro leaves, plain whole-milk yogurt and lime wedges, for serving

Steps:

  • Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking dish with nonstick spray.
  • Whisk the vegetable broth, coconut milk, garlic, ginger, serrano, curry powder and 2 teaspoons salt together in a medium bowl until combined. Add the chickpeas and spinach and stir to coat.
  • Spread the rice evenly in the bottom of the prepared dish. Pour in the coconut-milk mixture, distributing the chickpeas and spinach evenly over the rice. Scatter the cauliflower and onion over the top, making sure to go all the way to the edge of the pan (it's okay if the cauliflower is not completely submerged in liquid).
  • Cover tightly with foil and bake until the vegetables have softened but are still vibrant, about 25 minutes. Remove the foil and bake until the cauliflower is charred in spots and the rice is cooked through, 20 to 25 minutes more. Let sit for 5 minutes to allow the rice to absorb more of the moisture. Serve topped with cilantro, a drizzle of yogurt and lime wedges for squeezing.

EASY SHEET PAN ROASTED CAULIFLOWER WITH CURRY



Easy Sheet Pan Roasted Cauliflower with Curry image

Try this simple, melt-in-your-mouth, roasted spicy cauliflower, with just a hint of curry. Perfect as a vegan side dish or even as a quick and easy main dish.

Provided by Fioa

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 30m

Yield 4

Number Of Ingredients 6

3 tablespoons olive oil
1 tablespoon yellow curry powder
1 tablespoon lemon juice
1 teaspoon salt
½ teaspoon ground black pepper
1 pound cauliflower florets, cut into 1/2-inch slices

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Combine olive oil, curry powder, lemon juice, salt, and ground black pepper in a bowl. Add cauliflower and toss until well coated. Place in a single layer in the prepared baking sheet.
  • Bake in the preheated oven until golden and crispy, about 25 minutes.

Nutrition Facts : Calories 124.6 calories, Carbohydrate 7.4 g, Fat 10.5 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 1.5 g, Sodium 616.6 mg, Sugar 2.9 g

CURRY CAULIFLOWER BAKE



Curry Cauliflower Bake image

This is a really good and easy to throw together cauliflower casserole. Prep time includes boiling the cauliflower.

Provided by Kittencalrecipezazz

Categories     Cauliflower

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 large head cauliflower, broken into large size florets (about 5 cups)
2 tablespoons half-and-half cream or 2 tablespoons milk
2 tablespoons melted butter
1 (10 ounce) can cream of chicken soup (undiluted)
1/4 cup mayonnaise
3/4 cup grated cheddar cheese
1 teaspoon curry powder (or to taste)
salt and pepper (can use seasoning salt for this)
4 tablespoons butter, melted
2 cups cracker crumbs, crushed

Steps:

  • Set oven to 350 degrees.
  • Grease a casserole dish large enough to hold the cauliflower mixture (I use an 8x8-inch baking dish).
  • Cook the cauliflower until firm-tender (cook only to JUST tender, do not over cook the cauliflower).
  • Place the cauliflower in a prepared baking dish.
  • In a bowl, combine the undiluted chicken soup, milk, 2 tablespoons melted butter, mayo, cheese and curry powder, salt (or seasoning salt if using) and pepper; mix to combine.
  • Pour the soup mixture over the cauliflower in the dish (do not mix).
  • In a small bowl, combine the cracker crumbs with melted butter.
  • Sprinkle over the soup mixture in the baking dish.
  • Bake for about 30 minutes.

CURRIED CAULIFLOWER BAKE



Curried Cauliflower Bake image

Make and share this Curried Cauliflower Bake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Cauliflower

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

1 medium fresh cauliflower
1/2 teaspoon salt
1 (10 1/2 ounce) can cream of chicken soup
1 cup shredded cheddar cheese
1/3 cup mayonnaise
2 tablespoons butter or 2 tablespoons margarine, melted
1 teaspoon curry powder

Steps:

  • Cut cauliflower into floweret.
  • Cook in boiling water to cover with 1/2 t.
  • salt 10 minutes or until tender; drain.
  • Arrange cauliflower in a lightly greased 8-inch square baking dish.
  • Mix together soup, cheese, mayo, butter, and curry powder; pour over cauliflower.
  • Bake at 350 for 30 minutes.

Nutrition Facts : Calories 180.1, Fat 13.3, SaturatedFat 7.3, Cholesterol 33.9, Sodium 722.4, Carbohydrate 8.9, Fiber 2.1, Sugar 2.2, Protein 7.8

CURRIED CAULIFLOWER



Curried Cauliflower image

This is a good company dish. Even people who don't like curry like this dish!

Provided by SAMDEE

Categories     Side Dish     Vegetables     Cauliflower

Time 45m

Yield 8

Number Of Ingredients 7

1 large head cauliflower, broken into small florets
1 (10.75 ounce) can condensed cream of chicken soup
¾ cup mayonnaise
¼ cup milk
2 teaspoons curry powder
12 wheat crackers
¼ cup melted butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place cauliflower in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Drain, and place in a greased casserole dish.
  • In a large bowl, mix together soup, mayonnaise, milk, and curry powder. Pour over cauliflower. Crush crackers, and mix with butter. Sprinkle over cauliflower.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 286.3 calories, Carbohydrate 12.5 g, Cholesterol 26.7 mg, Fat 25.6 g, Fiber 3 g, Protein 3.9 g, SaturatedFat 7.1 g, Sodium 478.4 mg, Sugar 3.9 g

CURRIED CAULIFLOWER CASSEROLE



Curried Cauliflower Casserole image

This will serve 4 people, but can easily be doubled and baked in a 13 x 9-inch baking dish, also adjust the amount of curry powder to suit taste. One 16-ounce package frozen cauliflower may be substituted for fresh, but the fresh is better! To make this into a main dish throw in some cooked chopped chicken or turkey.

Provided by Kittencalrecipezazz

Categories     Cauliflower

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 10

1 large head cauliflower (cut into large florets)
1 (10 ounce) can cream of chicken soup, undiluted
1 1/4 cups grated cheddar cheese
1/2 cup grated parmesan cheese, divided
1/3 cup mayonnaise
3 tablespoons melted butter
2 teaspoons curry powder (or to taste)
salt (optional)
black pepper
1 cup crushed butter flavored cracker (Ritz is best)

Steps:

  • Set oven to 350 degrees.
  • Butter an 8-inch baking dish.
  • Cook the cauliflower florets in boiling water until just fork-tender; drain well.
  • Place/arrange the cauliflower florets in baking dish.
  • In a bowl stir together the chicken soup, cheddar cheese, 1/4 cup Parmesan cheese, mayo, melted butter, curry powder and black pepper until well combined; pour over the cauliflower in the dish.
  • Sprinkle top with 1/4 cup Parmesan cheese, then sprinkle with the crushed cracker crumbs.
  • Bake for about 25-30 minutes.

ROASTED CURRIED CAULIFLOWER



Roasted Curried Cauliflower image

An Indian-inspired spice blend adds a warm hue and gives this vegetable dish an exotic taste.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 7

1 1/2 tablespoons extra-virgin olive oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
3/4 teaspoon curry powder
3/4 teaspoon coarse salt
1 large head cauliflower (about 2 pounds), cut into large florets
Nonstick olive-oil cooking spray

Steps:

  • Preheat oven to 375 degrees. Coat a rimmed baking sheet with cooking spray. In a large bowl, stir together oil, mustard seeds, cumin seeds, curry powder, and salt. Add the cauliflower, tossing to coat thoroughly with spice mixture.
  • Arrange cauliflower in a single layer on prepared sheet. Roast until florets are browned on bottom and tender when pierced with the tip of a paring knife, about 35 minutes. Serve hot.

Nutrition Facts : Calories 88 g, Fat 6 g, Fiber 4 g, Protein 3 g, Sodium 404 g

EASY ROASTED CAULIFLOWER



Easy Roasted Cauliflower image

Even my kids will eat cauliflower when I make it like this. Roasting cauliflower in the oven makes it crunchy and the mixture of salt, brown sugar, and curry powder adds a slightly sweet flavor.

Provided by tpuell

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 45m

Yield 4

Number Of Ingredients 5

3 tablespoons olive oil, divided
1 head cauliflower, broken into florets
1 ½ teaspoons brown sugar
1 teaspoon salt
½ teaspoon mild curry powder

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with 1 tablespoon olive oil.
  • Combine cauliflower and 2 tablespoons olive oil in a bowl. Mix brown sugar, salt, and curry powder in a small bowl. Taste and adjust until mixture is sweet and salty. Sprinkle over cauliflower and mix well. Spread cauliflower in a single layer on the baking sheet.
  • Roast in the preheated oven for 20 minutes. Turn cauliflower and roast for an additional 15 to 20 minutes.

Nutrition Facts : Calories 132.8 calories, Carbohydrate 9.5 g, Fat 10.3 g, Fiber 3.7 g, Protein 2.9 g, SaturatedFat 1.4 g, Sodium 625.3 mg, Sugar 5.1 g

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