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Cauliflower Casserole

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.

Cauliflower Casserole with a touch of curry. The absolute best way to eat cauliflower! | Kitchen Gidget

Cauliflower Casserole Recipe

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!

Cauliflower Casserole with a touch of curry. The absolute best way to eat cauliflower! | Kitchen Gidget

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 in the oven right inside my slow cooker crock (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.

Cauliflower Casserole with a touch of curry. The absolute best way to eat cauliflower! | Kitchen Gidget

Cauliflower Casserole with a touch of curry. The absolute best way to eat cauliflower! | Kitchen Gidget

Cauliflower Casserole

Yield: 6-8 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Creamy, cheesy cauliflower casserole with a touch of curry!

Ingredients

  • 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

Instructions

  1. Preheat oven to 350°F. Lightly grease a 1 1/2 quart baking dish; set aside.
  2. Cut cauliflower into bite-sized florets and par boil for 5 minutes; drain well.
  3. 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.
  4. In a small bowl toss the corn flakes and melted butter. Sprinkle over casserole.
  5. Bake for 30-40 minutes, until bubbly and corn flakes are toasty brown.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 250Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 30mgSodium: 645mgCarbohydrates: 11gFiber: 3gSugar: 3gProtein: 7g

Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results.

Did you make this recipe?

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Gretchen

Saturday 19th of January 2019

Can you use frozen cauliflower?

Rebekah

Saturday 19th of January 2019

Yes, just thaw it first.