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:
- 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.
- 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).
- Layer the cauliflower slices and curry cream in the prepared baking dish.
- 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.
- 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:
covered percent of daily need
