This Cheesy Baked Curried Cauliflower has tender florets in a creamy cheddar sauce with a mild curry flavor. Garlic butter bread cubes crisp up in the oven and give the casserole a little crunch. Prep time is about 15 minutes, it bakes in 30 minutes, and yields about 8 servings, making it perfect for a holiday menu.
My mom made this cauliflower casserole for our holiday meals when I was growing up, and it’s still a favorite at Thanksgiving and Christmas. The curry adds just enough warmth to make it a little different from the usual holiday sides. My mom’s original recipe calls for condensed cream of chicken soup, so this casserole isn’t vegetarian. It’s an ingredient I rarely use, but it gives the sauce the rich, savory flavor I remember. I’m sharing the recipe the way she made it while I work on a vegetarian version with that same flavor.
Ingredient Notes
See recipe card for full ingredient list and measurements.
- Cauliflower: Cut the florets into similar sizes so they steam evenly.
- Condensed cream of chicken soup: My mom’s original recipe uses condensed cream of chicken soup, which gives the sauce its rich flavor. Because the soup contains chicken, this casserole isn’t vegetarian. I’ve kept the recipe the way she made it while I work on a vegetarian version with the same depth of flavor.
- Cubed bread: Toss the cubes in melted butter and garlic so they crisp up as the casserole bakes. I like to use my Soft Sourdough Bread in this recipe.
How to Make Cheesy Baked Curried Cauliflower
Heat the oven to 350°F and lightly grease a 2-quart baking dish.
See recipe card for full instructions.
- Steam the cauliflower. Stop while the florets are still a bit firm, then drain them well.
- Mix the sauce. Stir together the condensed soup, mayonnaise, cheddar, and curry powder. Fold in the cauliflower and spoon it into the baking dish.
- Add the topping. Briefly sauté the garlic in butter, then toss the bread cubes in the garlic butter and scatter them over the cauliflower.
- Bake uncovered so the bread cubes can crisp.
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Tip: Check the cauliflower early while it steams. It will soften more in the oven, and draining it well helps keep the sauce creamy.
Storage
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
What to Serve with It
For a holiday meal, serve it alongside cranberry relish and pumpkin dinner rolls. It also makes a good side for a simple dinner when you want something warm and cheesy.
If you enjoy this curry dish, you might like to try these dishes: Easy Curried Rice, and Curried Pumpkin and Apple Soup.
This post may contain affiliate links by which I may receive a small commission. All product links are items I personally use in my kitchen.
If you make this recipe I would love it if you left a review below and tag me on Instagram!
Cheesy Baked Curried Cauliflower
Equipment
- medium saucepan
- knife and cutting board
- small skillet
- 2-quart baking dish
Ingredients
- 4-5 cups cauliflower, cut into bite-size florets large head
- 10.5 oz condensed cream of chicken soup
- 1 cup cheddar cheese shredded
- ⅓ cup mayonnaise
- 1 teaspoon curry powder
Topping:
- 2 tablespoons butter
- 1 teaspoon garlic minced
- 2 cups cubed bread
Instructions
- Heat the oven to 350°F and lightly grease a 2-quart baking dish.
- Steam the cauliflower in a saucepan with 1-inch water for 6-8 minutes, until just tender but still a bit firm. Use a steam basket if you have one. Drain well.
- Mix the soup, cheddar cheese, mayonnaise, and curry powder. Season to taste with salt and pepper. Fold in the cauliflower and transfer to the prepared baking dish.
- Melt the butter in a skillet over medium heat. Add the garlic and cook until fragrant, about 10 seconds. Take the skillet off the heat, toss the bread cubes in the garlic butter, and scatter them over the cauliflower.
- Bake uncovered 25-30 minutes or until top is golden brown.
Notes
Nutrition
Estimated reading time: 5 minutes
