Summary

Curried Cauliflower Gratin might be just the side dish you are searching for. One serving contains 313 calories, 6g of protein, and 26g of fat. For $1.59 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. A mixture of ginger, coconut milk, flour, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 8 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 55%. This score is pretty good. Try Curried Cabbage & Kale Gratin, Curried Sweet Potato Gratin, and Cauliflower and Ham Gratin for similar recipes.

Instructions

1. Preheat the oven to 400 F. Butter an 8x8-inch baking dish and set aside.
2. Steam the whole cauliflower until tender but not soggy (about 15 minutes). Cool and slice the cauliflower horizontally.
3. Heat the peanut oil in a saucepan over medium heat. Add the ginger, shallot, and garlic; saute for 3 to 4 minutes. Add the dry spices and saute until aromatic, about 3 minutes. Sprinkle in the flour and stir to cook, about 2 minutes. Whisk in the coconut milk and salt and cook at a simmer, stirring, about 3 to 5 minutes (until thickened).
4. Layer the cauliflower slices and curry cream in the prepared baking dish.
5. Sprinkle the cumin seeds and breadcrumbs over the cauliflower and curry cream. Drizzle the breadcrumbs with the melted butter. Bake for 25 to 30 minutes until golden brown and bubbling.
6. Sprinkle the finished dish with the minced cilantro and serve.

Ingredients

• 1 breadcrumbs
• 2 coconut milk
• 3 cauliflower
• 4 GARNISH: minced fresh cilantro
• 5 cinnamon
• 6 cumin seeds
• 7 curry powder, to taste
• 8 all-purpose flour
• 9 minced fresh ginger
• 10 minced garlic
• 11 ground cardamom
• 12 ground cumin
• 13 ground nutmeg
• 14 kosher salt
• 15 peanut oil
• 16 minced shallot (1 large)
• 17 unsalted butter, softened (may want to add more)

Directions

• 1 Preheat the oven to 400 F. Butter an 8x8-inch baking dish and set aside.Steam the whole cauliflower until tender but not soggy (about 15 minutes). Cool and slice the cauliflower horizontally.
• 2 Heat the peanut oil in a saucepan over medium heat.
• 3 Add the ginger, shallot, and garlic; saute for 3 to 4 minutes.
• 4 Add the dry spices and saute until aromatic, about 3 minutes.
• 5 Sprinkle in the flour and stir to cook, about 2 minutes.
• 6 Whisk in the coconut milk and salt and cook at a simmer, stirring, about 3 to 5 minutes (until thickened).
• 7 Layer the cauliflower slices and curry cream in the prepared baking dish.
• 8 Sprinkle the cumin seeds and breadcrumbs over the cauliflower and curry cream.
• 9 Drizzle the breadcrumbs with the melted butter.
• 10 Bake for 25 to 30 minutes until golden brown and bubbling.
• 11 Sprinkle the finished dish with the minced cilantro and serve.