Curried Cauliflower Gratin

Curried Cauliflower Gratin

Curried Cauliflower Gratin

45 minutes

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Details
  • Serving Size:   6
  • Vegetarian:   True
  • Weight Watchers:   13 Points
Cuisine
  • side dish
Comments
Ingredients
  • 1/4 cup breadcrumbs
  • 1 (14.5-ounce) can coconut milk
  • 2 lb head of cauliflower
  • GARNISH: ½ cup minced fresh cilantro
  • 1/4 teaspoon cinnamon
  • 1 teaspoon cumin seeds
  • curry powder, to taste
  • 2 tablespoons all-purpose flour
  • 1 tablespoon minced fresh ginger
  • 1 1/2 teaspoons minced garlic
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cumin
  • 2 pinches ground nutmeg
  • 1 teaspoon kosher salt
  • 2 tablespoons peanut oil
  • 5 tablespoons minced shallot (1 large)
  • 2 tablespoons unsalted butter, softened (may want to add more)
Instructions

Preheat the oven to 400 F. Butter an 8x8-inch baking dish and set aside.Steam the whole cauliflower until tender but not soggy (about 15 minutes). Cool and slice the cauliflower horizontally.

Heat the peanut oil in a saucepan over medium heat.

Add the ginger, shallot, and garlic; saute for 3 to 4 minutes.

Add the dry spices and saute until aromatic, about 3 minutes.

Sprinkle in the flour and stir to cook, about 2 minutes.

Whisk in the coconut milk and salt and cook at a simmer, stirring, about 3 to 5 minutes (until thickened).

Layer the cauliflower slices and curry cream in the prepared baking dish.

Sprinkle the cumin seeds and breadcrumbs over the cauliflower and curry cream.

Drizzle the breadcrumbs with the melted butter.

Bake for 25 to 30 minutes until golden brown and bubbling.

Sprinkle the finished dish with the minced cilantro and serve.

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