Curried cauliflower gratin
Vegetarian

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

dry bread crumbs

27 ml

unsweetened coconut milk

unsweetened coconut milk

411.07 g

cauliflower

cauliflower

907.18 g

cilantro

cilantro

8 g

ground cinnamon

ground cinnamon

0.25 tsps

cumin

cumin

1 tsp

madras curry powder

madras curry powder

6 servings

flour

flour

2 Tbsps

fresh ginger root

fresh ginger root

1 Tbsp

garlic

garlic

1.5 tsps

green cardamom powder

green cardamom powder

0.5 tsps

ground nutmeg

ground nutmeg

2 pinches

kosher salt

kosher salt

1 tsp

peanut oil

peanut oil

2 Tbsps

shallot

shallot

5 Tbsps

unsalted butter

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:

312 kcal

Carbs

19 g

Fat

25 g

Protein

5 g

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