Best Curried Mashed Cauliflower With Shallots Recipes

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

Ingredients

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.

COCONUT-CURRY CAULIFLOWER MASH

Coconut-Curry Cauliflower Mash image

A new twist on mashed cauliflower. This recipe is from "From the SCCC Kitchen" (Schenectady County Community College's nationally accredited American Culinary Federation culinary arts program).

Provided by Dee514

Categories Cauliflower

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 large head cauliflower
1 teaspoon curry powder
1 teaspoon fresh minced gingerroot
6 ounces coconut milk
salt
white pepper

Steps:

Steam cauliflower until tender (breaks easily when touched).
Drain and set aside in covered pan.
In a small sauce pan, add curry and turn heat on medium.
Shake the curry over the heat for a brief time to release the oil and you can smell the curry.
Be careful not to brown as it will become grainy and bitter.
Add the ginger and coconut milk and simmer until small bubbles appear, stirring occasionally.
Remove from heat, add to the cauliflower and mash.
Salt and pepper to taste.

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