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Vegan Cauliflower Curry Casserole served
Nutritious and tasty vegan cauliflower curry casserole

Cauliflower Curry Casserole

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
This recipe is a marriage of 'biryani' and casseroles. Curry paste aromas deeply penetrate cauliflower and rice during baking, while coconut milk binds everything into a creamy, rich unity. No stirring required, the oven does the hard work, concentrating flavors.
🕒 Prep Time 20 mins
🍳 Cook Time 35 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 440 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Large skillet for pre-cooking
  • Baking pan

Allergen Information

⚠️ Tree Nuts (Coconut)

Instructions

1 ✓

Break cauliflower into smaller florets, slice carrot into thin rounds, chop onion.

Tip: Smaller florets absorb sauce better.
2 ✓

Sauté onion in oil in a skillet. Add grated ginger and crushed garlic, fry for 1 minute, then stir in curry paste. Fry until fragrant.

Tip: Curry paste must always be fried ('bloomed') to release essential oils.
3 ✓

Toss in cauliflower and carrot, coat in spicy paste. Pour in coconut milk, season with salt/pepper, and simmer 5-8 minutes (don't cook fully!).

Tip: It will soften completely in the oven.
4 ✓

Spread cooked rice in a baking pan. Distribute curry-coconut vegetable ragout over it.

Tip: Rice will absorb excess coconut sauce.
5 ✓

Bake in 350°F (180°C) oven for 20-25 minutes until top browns slightly and sauce thickens.

Tip: It's done when sauce isn't runny but creamy.
6 ✓

Serve sprinkled with fresh cilantro.

Tip: Cilantro freshness balances coconut milk richness.

Recipe FAQ

Can I use raw rice?
This recipe works best with cooked rice due to layering. If using raw rice, you'd need much more liquid and longer time, during which cauliflower would overcook.

Ingredients

  • 1 lb Cauliflower Florets
  • 2 cups Cooked Basmati Rice
  • 1 can Coconut Milk (13.5 oz)
  • 2 tbsp Red Curry Paste
  • 1 large Carrot
  • 1 whole Onion
  • 2 cloves Garlic
  • 1 tsp Fresh Ginger
  • 1 bunch Fresh Cilantro
  • 2 tbsp Olive Oil (or Coconut Oil)
  • 1/2 tsp Salt
  • 1/2 tsp Pepper