Forktionary

Curried Cauliflower Casserole Recipe

This creamy, dreamy Curried Cauliflower Casserole is a comforting and flavorful vegetarian main dish perfect for a weeknight dinner or a special occasion. Tender cauliflower florets are nestled in a rich and aromatic curry sauce, then baked to golden perfection. Served over linguine, it's a satisfying and surprisingly easy recipe that will impress your family and friends. Get ready for a burst of curry spices!

Prep Time 20 mins
Cook Time 55 mins
Calories 411.5 kcal
Protein 30g
Rating 5.0 (3 Reviews)
Curried Cauliflower Casserole 93

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Curried Cauliflower Casserole

  • cooked linguine pasta, for serving
  • 1 large head cauliflower
  • 1-2 serrano peppers, finely minced and 1 pinch cayenne pepper (optional)
  • 4 tablespoons butter
  • Sweet Red Pepper (not used in recipe)
  • 1 green bell pepper, finely chopped
  • 8 ounces mushrooms, sliced
  • 2 stalks celery, finely chopped
  • 2 tablespoons all-purpose flour
  • Chicken Stock (not used in recipe)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 2 tablespoons curry powder
  • salt and pepper to taste
  • 2 cups vegetable stock
  • rice, for serving (optional)

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How to Make Curried Cauliflower Casserole

  1. Steam 1 large head of cauliflower (cut into florets) for 5 minutes until slightly tender.
  2. Melt 2 tablespoons of butter in a large skillet over medium heat.
  3. Sauté 8 oz mushrooms (sliced), 2 stalks celery (finely chopped), 1 green bell pepper (finely chopped), and 1-2 serrano peppers (finely minced) for 3 minutes until softened.
  4. Arrange the steamed cauliflower florets in a greased 9x13 inch casserole dish. Evenly distribute the sautéed vegetables over and around the cauliflower.
  5. Prepare the sauce:
  6. In a small bowl, whisk together 2 tablespoons of all-purpose flour and 2 tablespoons of curry powder.
  7. Melt 2 tablespoons of butter in a separate saucepan. Stir in the flour/curry mixture and whisk constantly for about 2 minutes until smooth.
  8. Gradually whisk in 2 cups of vegetable stock, ensuring no lumps form.
  9. Cook over low heat, stirring frequently, until the sauce has thickened (about 5-7 minutes).
  10. Stir in 1 (14.5 ounce) can of diced tomatoes (undrained).
  11. Season with salt and pepper to taste. Add a pinch of cayenne pepper for extra heat (optional).
  12. Pour the sauce evenly over the cauliflower and vegetables in the casserole dish.
  13. Bake, covered, in a preheated 350°F (175°C) oven for 30 minutes.
  14. Uncover and bake for an additional 10 minutes, or until the top is lightly browned and the sauce is bubbly.
  15. Serve the hot casserole over cooked linguine pasta.

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

37g

Fat

25g

Carbs

22g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Mushroom Recipes American Vegetarian Fall Recipes

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Healthy Casseroles Main Dish Vegetables Oven Low Fat Dietary Low Sodium Low Cholesterol Low Calorie Healthy 2 Low In Something Cauliflower Equipment