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)

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • 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.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 15 minutes

Step 2

  • Heat the peanut oil in a saucepan over medium heat.
  • INGREDIENTS:
  • EQUIPMENT:

Step 3

  • Add the ginger, shallot, and garlic; saute for 3 to 4 minutes.
  • INGREDIENTS:
  • Length: 3 minutes

Step 4

  • Add the dry spices and saute until aromatic, about 3 minutes.
  • INGREDIENTS:
  • Length: 3 minutes

Step 5

  • Sprinkle in the flour and stir to cook, about 2 minutes.
  • INGREDIENTS:
  • Length: 2 minutes

Step 6

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

Step 7

  • Layer the cauliflower slices and curry cream in the prepared baking dish.
  • INGREDIENTS:
  • EQUIPMENT:

Step 8

  • Sprinkle the cumin seeds and breadcrumbs over the cauliflower and curry cream.
  • INGREDIENTS:

Step 9

  • Drizzle the breadcrumbs with the melted butter.
  • INGREDIENTS:

Step 10

  • Bake for 25 to 30 minutes until golden brown and bubbling.
  • EQUIPMENT:
  • Length: 25 minutes

Step 11

  • Sprinkle the finished dish with the minced cilantro and serve.
  • INGREDIENTS: