Time 55m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
Set oven to 350 degrees. Grease a casserole dish large enough to hold the cauliflower mixture (I use an 8x8-inch baking dish). Cook the cauliflower until firm-tender (cook only to JUST tender, do not over cook the cauliflower). Place the cauliflower in a prepared baking dish. In a bowl, combine the undiluted chicken soup, milk, 2 tablespoons melted butter, mayo, cheese and curry powder, salt (or seasoning salt if using) and pepper; mix to combine. Pour the soup mixture over the cauliflower in the dish (do not mix). In a small bowl, combine the cracker crumbs with melted butter. Sprinkle over the soup mixture in the baking dish. Bake for about 30 minutes.
Time 50m Yield 4 to 6 servings Number Of Ingredients 8 Steps:
Preheat the oven to 425 degrees F. Whisk together the curry powder, cumin, salt, pepper and olive oil in a medium bowl. Spread the cauliflower, carrots, and onion in a single layer on a large baking sheet-lined with tin foil. Drizzle with the dressing and toss so it is thoroughly coated. Roast the vegetables in the oven until tender and browned, about 40 minutes, stirring halfway through cooking. Remove to a serving bowl and sprinkle with parsley and a drizzle of olive oil on top. Serve hot or at room temperature.
Time 25m Yield 6 Number Of Ingredients 5 Steps:
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 2 to 6 minutes. Meanwhile, combine soup, processed cheese, and Cheddar cheese in a small saucepan over medium-low heat. Cook and stir until melted and creamy, 3 to 5 minutes. Add curry powder and cook for 3 to 4 more minutes. Mix steamed cauliflower into the cheese sauce and toss until coated.
Time 20m Yield 4 Number Of Ingredients 5 Steps:
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 2 to 6 minutes. Transfer cauliflower to a bowl and add Cheddar cheese, mayonnaise, mustard, and curry powder; stir to combine.
More about “curry and cheese cauliflower recipes”
Time 30m Yield 8 serving(s) Number Of Ingredients 14 Steps:
In a large soup pot over medium heat, melt butter; add onion, celery, carrot and garlic. Sautee 5-7 minutes or until softened (do not let garlic burn). Add broth, wine, cauliflower, curry powder, white pepper and sugar to the pot. Bring to a boil; reduce heat and cook for 10-12 minutes or until all vegetables are very soft. Puree using an immersion blender, or blender/food processor until smooth; should be fairly thick. Return to pot on low heat, and stir in the light cream and cheese. Stir until heated through and cheese is melted. Salt to taste. Serve.
