Curried Cauliflower and Cashew Casserole

Warm, comforting, and bursting with bold flavors, this Curried Cauliflower and Cashew Casserole is the ultimate plant-based dish to spice up your dinner table. Tender cauliflower florets are coated in a rich and creamy spiced sauce made with coconut milk, curry powder, and fragrant aromatics like garlic and ginger. Toasted cashews add a delightful crunch and nutty depth, while a hint of lemon juice and fresh cilantro brighten every bite. Perfect for weeknight dinners or potluck gatherings, this one-pan vegetarian casserole is not only easy to prep but also packed with nutrients and gluten-free (optional breadcrumbs aside). Whether served alongside fluffy basmati rice or enjoyed solo, this dish is a delicious way to celebrate wholesome seasonal ingredients.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 large head cauliflower florets
• 1 cup cashews
• 1 can (14 oz) coconut milk
• 2 tablespoons curry powder
• 3 cloves, minced garlic
• 1 tablespoon, freshly grated ginger
• 1 large, diced onion
• 0.5 cup vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 0.5 teaspoon red chili flakes
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon black pepper
• 2 tablespoons, chopped fresh cilantro
• 1 tablespoon lemon juice
• 0.5 cup bread crumbs (optional, for topping)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with a little olive oil.

Step 2

Spread the cashews on a baking sheet. Toast them in the oven for 5-7 minutes, or until lightly golden. Remove and set aside.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.

Step 4

Add the minced garlic and grated ginger to the skillet. Stir and cook for 1 minute until fragrant.

Step 5

Stir in curry powder, turmeric, cumin, and red chili flakes. Cook for another minute to toast the spices.

Step 6

Add the cauliflower florets to the skillet and stir to coat with the spices. Pour in the coconut milk and vegetable broth. Season with salt and pepper.

Step 7

Bring the mixture to a gentle simmer and cook for 8-10 minutes, until the cauliflower begins to soften but is not fully cooked.

Step 8

Stir in the toasted cashews, lemon juice, and half of the chopped cilantro. Mix well.

Step 9

Transfer the mixture to the prepared casserole dish. If using, sprinkle bread crumbs evenly over the top for a crispy topping.

Step 10

Bake in the preheated oven for 25-30 minutes, or until the top is golden and the casserole is bubbling.

Step 11

Remove from the oven and let cool for 5 minutes. Garnish with the remaining chopped cilantro before serving.

Nutrition Facts

Serving size	(1565.8g)

Amount per serving	% Daily Value*
Calories	1614.7

Total Fat 94.2g	0%
Saturated Fat 17.7g	0%
Polyunsaturated Fat 13.2g
Cholesterol 0mg	0%
Sodium 7302.0mg	0%
Total Carbohydrate 172.7g	0%
Dietary Fiber 23.6g	0%
Total Sugars 60.3g
Protein 42.3g	0%

Vitamin D 0IU	0%
Calcium 358.5mg	0%
Iron 25.1mg	0%
Potassium 3721.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.6%

Protein: 9.9%

Carbs: 40.4%