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
Scale
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