Few dishes are as comforting, nutritious, and flavorful as Curried Cauliflower Casserole. This vegan-friendly dish is packed with bold spices, creamy coconut sauce, and tender roasted cauliflower, making it a perfect weeknight dinner or meal-prep option.
The warm, aromatic curry sauce blends perfectly with the creamy coconut layer, while shredded vegan cheese adds a melty, indulgent touch. Whether you’re a long-time vegan or just looking for a delicious plant-based meal, this spiced cauliflower casserole will satisfy your cravings!
Why You’ll Love This Recipe
✔ Vegan & Dairy-Free – A fully plant-based dish with a creamy, cheesy texture.
✔ Rich in Flavor – Bold curry spices give this casserole an aromatic, satisfying taste.
✔ Easy & One-Pan – Simple steps with minimal prep time.
✔ Healthy & Nutritious – Packed with fiber, antioxidants, and essential vitamins.
✔ Perfect for Meal Prep – Great for leftovers and easy to reheat.
Ingredients for Curried Cauliflower Casserole
Gather these simple yet flavorful ingredients before starting.
For the Curry Sauce
| Ingredient | Quantity |
|---|---|
| Cauliflower (cut into florets) | 1 medium head |
| Canned diced tomatoes | 1 cup (250 g) |
| Garlic (minced) | 3 cloves |
| Fresh ginger (minced or grated) | 1-inch (2.5 cm) piece |
| Curry powder | 2 tsp |
| Salt | ½ tsp |
| Onion powder | ½ tsp |
| Garlic powder | ½ tsp |
| Paprika | ½ tsp |
| Ground cumin | ½ tsp |
| Black pepper | ¼ tsp |
For the Creamy Coconut Sauce
| Ingredient | Quantity |
|---|---|
| Canned coconut milk | ½ cup (120 ml) |
| Cornstarch or tapioca starch | ½ tbsp |
| Nutritional yeast (optional) | 1 tbsp |
| Salt | ⅓ tsp |
| Smoked paprika | ¼ tsp |
Other Ingredients
- Shredded vegan cheese (to taste)
Step-by-Step Instructions for a Perfect Casserole
1. Prepare the Cauliflower
- Preheat the oven to 375°F (190°C).
- Cut the cauliflower into bite-sized florets and set aside.
2. Make the Curry Sauce
- In a large mixing bowl, combine:
- Diced tomatoes
- Minced garlic
- Minced ginger
- Curry powder
- Salt, onion powder, garlic powder, paprika, cumin, and black pepper
- Stir well until all spices are evenly distributed.
3. Prepare the Creamy Coconut Sauce
- In a separate small bowl, whisk together:
- Coconut milk
- Cornstarch (or tapioca starch)
- Nutritional yeast (if using)
- Salt
- Smoked paprika
- Whisk until smooth and fully combined.
4. Assemble the Casserole
- Coat the cauliflower with the curry sauce, making sure each floret is well covered.
- Transfer the mixture to a baking dish, spreading it evenly.
- Pour the coconut milk mixture over the top, ensuring even distribution.
- Sprinkle shredded vegan cheese on top to taste.
5. Bake the Casserole
- Place the dish in the preheated oven and bake for 30-35 minutes.
- The casserole is ready when the top is golden brown and the cauliflower is tender.
6. Serve & Enjoy
- Let the casserole cool for a few minutes before serving.
- Enjoy as a main dish or a side with rice, quinoa, or naan bread.
Serving Suggestions: Best Ways to Enjoy Curried Cauliflower Casserole
✔ As a Standalone Meal
Enjoy as a hearty vegan dish with a squeeze of fresh lemon.
✔ Over Rice or Quinoa
Serve with steamed basmati rice or fluffy quinoa for a balanced meal.
✔ With Flatbread or Naan
Pair with warm naan or pita bread for an extra comforting experience.
✔ As a Side Dish
Serve alongside grilled tofu, lentil soup, or chickpea salad for a complete dinner.
How to Store & Reheat Leftovers
Storing:
- Keep leftovers in an airtight container in the fridge for up to 4 days.
Reheating:
- Oven: Bake at 350°F (175°C) for 10 minutes.
- Microwave: Heat on medium power for 1-2 minutes.
Freezing Option:
- Freeze in a sealed container for up to 2 months.
- Thaw overnight in the fridge before reheating.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~210 |
| Protein | 6g |
| Carbohydrates | 22g |
| Fat | 10g |
| Fiber | 6g |
| Calcium | 80mg |
Note: Nutritional values are approximate and may vary based on ingredient brands.
Frequently Asked Questions (FAQ)
1. Can I use frozen cauliflower?
Yes! Thaw it completely and pat dry before using to remove excess moisture.
2. What can I substitute for coconut milk?
You can use cashew cream, almond milk, or oat milk for a different creamy texture.
3. Can I make this dish nut-free?
Yes! Just avoid almond or cashew-based alternatives for the creamy sauce.
4. How can I make this dish spicier?
Add red chili flakes, cayenne pepper, or extra black pepper for more heat.
5. Can I make this casserole ahead of time?
Yes! Assemble everything in the dish, cover, and store in the fridge for up to 24 hours before baking.
6. What’s the best cheese alternative for this dish?
Try vegan cheddar, mozzarella, or cashew cheese for the best results.
Final Thoughts: A Must-Try Vegan Comfort Dish
Curried Cauliflower Casserole is the perfect plant-based meal—warm, creamy, and packed with bold flavors. Whether you’re making it for a weeknight dinner, meal prep, or a potluck dish, this recipe is sure to impress.
Try this easy, flavorful recipe today, and enjoy a comforting vegan meal that’s both nutritious and satisfying!
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Curried Cauliflower Casserole: A Flavorful Vegan Delight
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
Description
This Curried Cauliflower Casserole is a creamy, flavorful, and nutritious plant-based dish perfect for a cozy dinner. Roasted cauliflower florets are tossed in a rich tomato curry sauce, topped with a velvety coconut cream layer, and finished with a sprinkle of shredded vegan cheese. This easy one-pan meal is a great option for meal prep and will satisfy both vegans and non-vegans alike!
Ingredients
For the Curry Sauce:
- 1 medium cauliflower, cut into florets
- 1 cup (250 g) canned diced tomatoes
- 3 cloves garlic, minced
- 1-inch (2.5 cm) piece of fresh ginger, minced or grated
- 2 teaspoons curry powder
- ½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- ¼ teaspoon black pepper
For the Creamy Coconut Sauce:
- ½ cup (120 ml) canned coconut milk
- ½ tablespoon cornstarch or tapioca starch
- 1 tablespoon nutritional yeast (optional)
- ⅓ teaspoon salt
- ¼ teaspoon smoked paprika
Other Ingredients:
- Shredded vegan cheese (to taste)
Instructions
1. Prepare the Cauliflower
- Preheat your oven to 375°F (190°C).
- Cut the cauliflower into bite-sized florets and set aside.
2. Make the Curry Sauce
- In a large mixing bowl, combine:
- Canned diced tomatoes
- Minced garlic and ginger
- Curry powder, salt, onion powder, garlic powder, paprika, cumin, and black pepper
- Mix well until all the flavors are combined.
3. Make the Creamy Coconut Sauce
- In a small bowl, whisk together:
- Coconut milk
- Cornstarch or tapioca starch
- Nutritional yeast (if using)
- Salt
- Smoked paprika
- Whisk until smooth and fully blended.
4. Assemble the Casserole
- Add the cauliflower florets to the bowl with the curry sauce and toss until fully coated.
- Transfer the cauliflower mixture to a baking dish, spreading it evenly.
- Pour the coconut milk sauce over the cauliflower mixture, ensuring even coverage.
- Sprinkle shredded vegan cheese on top (adjust to taste).
5. Bake the Casserole
- Bake for 30-35 minutes or until the cauliflower is tender and the top is golden brown.
6. Serve & Enjoy
- Let the casserole cool for 5 minutes before serving.
- Serve hot as a main dish or side with rice, quinoa, or naan bread.
Notes
- For extra spice, add red pepper flakes or cayenne pepper to the curry sauce.
- Make it ahead – Assemble the dish a day before baking and store in the fridge.
- Storage: Keep in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Indian-inspired