Curried Cauliflower Gratin

The recipe Curried Cauliflower Gratin can be made in around 45 minutes. This recipe makes 6 servings with 313 calories, 6g of protein, and 26g of fat each. For $1.59 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. 8 people were impressed by this recipe. If you have shallot, canned coconut milk, unsalted butter, and a few other ingredients on hand, you can make it. It works well as a side dish. It is brought to you by Foodista. Overall, this recipe earns a good spoonacular score of 50%. Similar recipes are Curried Sweet Potato Gratin, Curried Cabbage & Kale Gratin, and Curried Cabbage & Kale Gratin.

Servings: 6

 

Ingredients:

1/4 cup breadcrumbs

1 (14.5-ounce) can coconut milk

2 lb head of cauliflower

GARNISH: ½ cup minced fresh cilantro

1/4 teaspoon cinnamon

1 teaspoon cumin seeds

curry powder, to taste

2 tablespoons all-purpose flour

1 tablespoon minced fresh ginger

1 1/2 teaspoons minced garlic

1/2 teaspoon ground cardamom

1/2 teaspoon ground cumin

2 pinches ground nutmeg

1 teaspoon kosher salt

2 tablespoons peanut oil

5 tablespoons minced shallot (1 large)

2 tablespoons unsalted butter, softened (may want to add more)

Equipment:

baking pan

oven

sauce pan

whisk

Cooking instruction summary:

  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.

 

Step by step:


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. Sprinkle in the flour and stir to cook, about 2 minutes.

5. Whisk in the coconut milk and salt and cook at a simmer, stirring, about 3 to 5 minutes (until thickened).Layer the cauliflower slices and curry cream in the prepared baking dish.Sprinkle the cumin seeds and breadcrumbs over the cauliflower and curry cream.

6. Drizzle the breadcrumbs with the melted butter.

7. Bake for 25 to 30 minutes until golden brown and bubbling.Sprinkle the finished dish with the minced cilantro and serve.


Nutrition Information:

Quickview
312 Calories
5g Protein
25g Total Fat
19g Carbs
9% Health Score
Limit These
Calories
312
16%

Fat
25g
40%

  Saturated Fat
17g
112%

Carbohydrates
19g
7%

  Sugar
6g
7%

Cholesterol
10mg
3%

Sodium
480mg
21%

Get Enough Of These
Protein
5g
12%

Vitamin C
76mg
93%

Manganese
1mg
55%

Folate
112µg
28%

Vitamin K
29µg
28%

Fiber
5g
23%

Potassium
715mg
20%

Vitamin B6
0.36mg
18%

Iron
2mg
16%

Phosphorus
160mg
16%

Magnesium
58mg
15%

Copper
0.29mg
14%

Vitamin B5
1mg
12%

Vitamin B1
0.17mg
11%

Selenium
7µg
11%

Vitamin B3
1mg
9%

Vitamin E
1mg
9%

Vitamin B2
0.13mg
8%

Zinc
1mg
7%

Calcium
71mg
7%

Vitamin A
223IU
4%

covered percent of daily need
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