Curried Cauliflower and Cashew Casserole

"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."
 
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Ready In:
55mins
Ingredients:
9
Serves:
4
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ingredients

  • 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
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directions

  • Preheat oven to 350* and grease a 1.5 qt casserole dish.
  • Microwave cauliflower with water and nuke for 4 minutes. Drain. You could also steam the cauliflower if you choose.
  • 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.
  • Put cauliflower in casserole and toss with cashews. Stir in milk mixture to coat.
  • Sprinkle top with breadcrumbs and dot with the remaining butter.
  • Bake uncovered for 45 minutes.
  • Garnish with more cashews if desired.

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Reviews

  1. I was amazed that my 3 year old gobbled this down for his dinner quite happily. I didn't have cashews, but had blanched almonds in the cupboard and they worked fine. Also, we don't have standard curry, so I used a teaspoon each of cumin and ground coriander, along with some marsala paste. I also added some parmesan to the breadcrumbs. Its the tastiest way I've found to cook cauliflower. Thanks for the recipe.
     
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