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Curried Cauliflower Casserole (Gluten-Free)

This curried cauliflower bake is layered with creamy yogurt and loaded with anti-inflammatory turmeric and healthy spices. If you’re looking for a gluten-free dinner recipe that could also be keto, this vegetarian casserole is perfect for an easy weeknight meal.
Course Side Dish
Cuisine Indian, Mediterranean
Diet Gluten Free, Vegan, Vegetarian
Keyword casserole
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 4 cups small cauliflower florets from 1 medium head cauliflower
  • 6 ounces full fat plain Greek yogurt
  • 1/4 cup finely chopped chives plus more for garnish
  • 1/4 cup roughly chopped cashews
  • 2 tablespoons golden or regular raisins
  • 1 tablespoon Madras curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • 1/4 cup vegetable or chicken stock
  • 1/3 cup fresh gluten-free bread crumbs

Instructions

  • Preheat the oven to 400° F and grease a shallow 9-by-13-inch baking or casserole dish.
  • In a large bowl, combine the cauliflower, yogurt, chives, raisins, cashews, curry powder, turmeric, and salt. Transfer the mixture to the prepared dish, spread in an even layer. Pour in the stock, and cover with foil.
  • Bake the cauliflower casserole for 20 minutes, until the florets are semi-tender. Remove the foil, sprinkle with the breadcrumbs (you can add a drizzle of olive oil too) and return to the oven. Bake uncovered for about 15 minutes, or until the liquid has evaporated, the topping is crusty and the cauliflower is fork tender but not falling apart.
  • Garnish the cauliflower casserole with additional chives and serve warm.

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