Curry Cauliflower Bake Recipe

Name: Curry Cauliflower Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large head cauliflower, broken into large size florets (about 5 cups); 2 tablespoons half-and-half cream or 2 tablespoons milk; 2 tablespoons melted butter; 1 (10 ounce) can cream of chicken soup (undiluted); 1/4 cup mayonnaise; 3/4 cup grated cheddar cheese; 1 teaspoon curry powder (or to taste); salt and pepper (can use seasoning salt for this); 4 tablespoons butter, melted; 2 cups cracker crumbs, crushed

Servings: persons

1 large head cauliflower, broken into large size florets (about 5 cups)
2 tablespoons half-and-half cream or 2 tablespoons milk
2 tablespoons melted butter
1 (10 ounce) can cream of chicken soup (undiluted)
1/4 cup mayonnaise
3/4 cup grated cheddar cheese
1 teaspoon curry powder (or to taste)
salt and pepper (can use seasoning salt for this)
4 tablespoons butter, melted
2 cups cracker crumbs, crushed

1
Set oven to 350 degrees.
2
Grease a casserole dish large enough to hold the cauliflower mixture (I use an 8x8-inch baking dish).
3
Cook the cauliflower until firm-tender (cook only to JUST tender, do not over cook the cauliflower).
4
Place the cauliflower in a prepared baking dish.
5
In a bowl, combine the undiluted chicken soup, milk, 2 tablespoons melted butter, mayo, cheese and curry powder, salt (or seasoning salt if using) and pepper; mix to combine.
6
Pour the soup mixture over the cauliflower in the dish (do not mix).
7
In a small bowl, combine the cracker crumbs with melted butter.
8
Sprinkle over the soup mixture in the baking dish.
9
Bake for about 30 minutes.

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large head cauliflower, broken into large size florets (about 5 cups), 2 tablespoons half-and-half cream or 2 tablespoons milk, 2 tablespoons melted butter, 1 (10 ounce) can cream of chicken soup (undiluted), and more.

Yes, Curry Cauliflower Bake falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curry Cauliflower Bake

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