Creamy, cheesy cauliflower casserole with a touch of curry. This side dish will even make a fan out of those who don’t like cauliflower! Make it for that special meal.
Guys, this cauliflower casserole is amaaazing. The pictures don’t do it justice! The recipe comes from a family friend. After tasting it for the first time, we immediately asked for the recipe and it’s been part of family tradition ever since. With its slight curry flavor, it makes a unique addition to your dinner menu…like Thanksgiving dinner!
In case you need some more convincing to add this to your Thanksgiving meal, let me tell you a little more how great this is. Last year I made it for Friendsgiving and it was a complete hit. Even the non-cauliflower fans were gobbling it up! The curry is so tantalizing…just adds a little something that makes you want to keep eating more.
Make Ahead Tip: since I was cooking for a large crowd, to make it easy on myself I made a double batch and baked it right inside my crock pot (without the lid). Then I popped the whole thing in the base where it stayed warm throughout lunch! You’ll want to bake the buttered corn flakes separate from the casserole so they stay crunchy the next day. Toast on a baking sheet for a few minutes until golden brown, cool completely and store in an airtight container. Sprinkle on top before serving casserole.
Curried Cauliflower Casserole
- 2 lbs of cauliflower (about 1 1/2 or 2 small heads)
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1 teaspoon curry powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 cup corn flakes
- 2 tablespoons butter, melted
- Preheat oven to 350°F. Lightly grease a 1 1/2 quart baking dish; set aside.
- Cut cauliflower into bite-sized florets and par boil for 5 minutes; drain well.
- In a large bowl combine the cream of chicken soup, mayonnaise, cheese, curry, garlic powder and salt. Add the cauliflower and gently combine. Pour into prepared dish.
- In a small bowl toss the corn flakes and melted butter. Sprinkle over casserole.
- Bake for 30-40 minutes, until bubbly and corn flakes are toasty brown.
And if you want to knock them dead with dessert, I recommend this baby! Pumpkin Oreo Delight: