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Curried Cauliflower and Cashew Casserole

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“I found this recipe in an "Ultimate Casseroles" cookbook that I picked up over the weekend. It quick and easy and really delicious. I'm typing by memory, but I think this is an accurate reflection of the recipe.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 medium cauliflower, florets separated
  • 12 cup water
  • 3 tablespoons butter, divided
  • 2 tablespoons flour
  • 1 tablespoon curry
  • 1 14 cups milk
  • salt and pepper
  • 34 cup cashews, roughly chopped
  • 12 cup breadcrumbs

Directions

  1. Preheat oven to 350* and grease a 1.5 qt casserole dish.
  2. Microwave cauliflower with water and nuke for 4 minutes. Drain. You could also steam the cauliflower if you choose.
  3. In a small saucepan, melt 2 tbs of the butter. Stir in flour and curry and cook for about 2 minutes. It will make a thick paste. Whisk in milk and cook a few minutes, whisking periodically until the lumps disappear and the sauce starts to thicken. Season with salt and pepper.
  4. Put cauliflower in casserole and toss with cashews. Stir in milk mixture to coat.
  5. Sprinkle top with breadcrumbs and dot with the remaining butter.
  6. Bake uncovered for 45 minutes.
  7. Garnish with more cashews if desired.

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