Curried Cauliflower Gratin
17 ingredients
6 steps
Ingredients
- 1 head cauliflower about 1 1/2 pounds, trimmed of leaves and stem
- 2 tablespoons peanut oil
- 1 1/2 teaspoons minced garlic
- 1 tablespoon fresh ginger minced
- 5 tablespoons shallot minced, 1 large
- 2 teaspoons curry powder
- 1/2 teaspoon ground cardamom
- 2 pinches ground nutmeg
- 1/4 teaspoon cinnamon
- 1/2 teaspoon ground cumin
- 2 tablespoons all purpose flour
- 14 1/2 ounces coconut milk
- 1 teaspoon kosher salt
- 1 teaspoon cumin seeds
- 1/4 cup panko or breadcrumbs
- 2 tablespoons unsalted butter melted
- 1/2 cup fresh cilantro minced
Directions
-
1Preheat the oven to 400° F. Butter an 8x8-inch baking dish and set aside.
-
2Steam the whole cauliflower until tender but not soggy (about 15 minutes). Cool and slice the cauliflower horizontally.
-
3Heat 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).
-
4Layer the cauliflower slices and curry cream in the prepared baking dish.
-
5Sprinkle 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.
-
6Sprinkle the finished dish with the minced cilantro and serve.
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