Curried Cauliflower Gratin

October 23, 2024

45

medium

6

  • Preheat Oven & Prep Dish:
    • Preheat your oven to 400°F (200°C).
    • Butter an 8×8-inch baking dish and set it aside.
  • Steam the Cauliflower:
    • Steam the whole cauliflower until it’s tender but still firm, about 15 minutes.
    • Let it cool slightly, then slice it horizontally into thick slices.
  • Make the Curry Cream:
    • In a medium saucepan, heat 2 tablespoons of peanut oil over medium heat.
    • Add the ginger, shallot, and garlic, and sauté for 3-4 minutes until fragrant.
    • Stir in the cumin, coriander, turmeric, and cayenne (if using). Cook for another 3 minutes until the spices are aromatic.
    • Sprinkle in the flour and cook, stirring, for 2 minutes to form a roux.
    • Gradually whisk in the coconut milk and season with salt. Simmer for 3-5 minutes until the sauce thickens.
  • Assemble the Gratin:
    • Layer the cauliflower slices in the prepared baking dish. Pour the curry cream over the top, making sure it covers the cauliflower evenly.
  • Add Topping & Bake:
    • Sprinkle the breadcrumbs and cumin seeds evenly over the cauliflower.
    • Drizzle with the melted butter.
    • Bake for 25-30 minutes or until the top is golden brown and the dish is bubbling.
  • Finish & Serve:
    • Once out of the oven, sprinkle the dish with fresh minced cilantro. Serve warm.
Reviews

Ingredients:

Adjust Servings
0.25cup breadcrumbs
14.5ounce coconut milk canned
2lb cauliflower
0.5cup garnish: cilantro fresh, minced
0.25teaspoon cinnamon
1teaspoon cumin seeds
6servings curry powder to taste
2tablespoons flour all-purpose
1tablespoon ginger fresh, minced
1.5teaspoons garlic minced
0.5teaspoon ground cardamom
0.5teaspoon ground cumin
2pinches ground nutmeg
1teaspoon kosher salt
2tablespoons peanut oil
5tablespoons shallot minced, (1 large)
2tablespoons butter unsalted, softened, (may want to add more)

Directions

1.
Preheat Oven & Prep Dish
1. Preheat your oven to 400°F (200°C). | 2. Butter an 8x8-inch baking dish and set it aside.
Mark as complete
2.
Steam the Cauliflower
1. Steam the whole cauliflower until it’s tender but still firm, about 15 minutes. | 2. Let it cool slightly, then slice it horizontally into thick slices.
Mark as complete
3.
Make the Curry Cream
1. In a medium saucepan, heat 2 tablespoons of peanut oil over medium heat. | 2. Add the ginger, shallot, and garlic, and sauté for 3-4 minutes until fragrant. | 3. Stir in the cumin, coriander, turmeric, and cayenne (if using). Cook for another 3 minutes until the spices are aromatic. | 4. Sprinkle in the flour and cook, stirring, for 2 minutes to form a roux. | 5. Gradually whisk in the coconut milk and season with salt. Simmer for 3-5 minutes until the sauce thickens.
Mark as complete
4.
Assemble the Gratin
Layer the cauliflower slices in the prepared baking dish. Pour the curry cream over the top, making sure it covers the cauliflower evenly.
Mark as complete
5.
Add Topping & Bake
1. Sprinkle the breadcrumbs and cumin seeds evenly over the cauliflower. | 2. Drizzle with the melted butter. | 3. Bake for 25-30 minutes or until the top is golden brown and the dish is bubbling.
Mark as complete
6.
Finish & Serve
Once out of the oven, sprinkle the dish with fresh minced cilantro. Serve warm.
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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