Curried cauliflower gratin
A flavorful and creamy cauliflower gratin with a hint of curry, perfect for a comforting vegetarian side dish. This recipe is rich in vitamins and minerals, making it a nutritious addition to any meal. It is ideal for lacto ovo vegetarians and is a great dish to serve during the holiday season.
Ingredients
dry bread crumbs
0.25 cup
unsweetened coconut milk
14.5 ounce
cauliflower
2 lb
cilantro
0.5 cup
ground cinnamon
0.25 tsps
cumin
1 tsp
madras curry powder
6 servings
flour
2 Tbsps
fresh ginger root
1 Tbsp
garlic
1.5 tsps
green cardamom powder
0.5 tsps
ground nutmeg
2 pinches
kosher salt
1 tsp
peanut oil
2 Tbsps
shallot
5 Tbsps
unsalted butter
2 Tbsps
Method
- 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.
Nutrition:
Carbs
19 g
Fat
25 g
Protein
5 g
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