Cheesy Baked Curried Cauliflower
Tender cauliflower in a creamy cheddar and curry sauce, topped with crisp garlic butter bread cubes. Serve this baked cauliflower casserole as a side dish for the Holidays, or any family dinner.
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
Storage:
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
Note: This casserole contains condensed cream of chicken soup and isn’t vegetarian. I’ve kept my mom’s original recipe here and am still working on a vegetarian substitute that gives the sauce the same rich flavor.
Nutrition
Serving: 8gCalories: 209kcalCarbohydrates: 13gProtein: 7gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 21mgSodium: 498mgPotassium: 211mgFiber: 2gSugar: 2gVitamin A: 224IUVitamin C: 24mgCalcium: 141mgIron: 1mg
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