Curried Cauliflower Gratin
About
I love to slip in something a little exotic—like this coconut-curry cauliflower—to liven up the traditional (and often, heavy) dishes served on Thanksgiving. Plus, gratins are wonderful, gooey comfort food that everyone loves.
This dish can be prepared the day before and cooked to serve or cooked ahead and briefly reheated. This recipe is also great with potatoes or carrots in place of the cauliflower.
Yield:
4.0 to 6 servings
Added:
December 10, 2009
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Print This RecipeIngredients
1 head cauliflower (about 1 1/2 pounds), trimmed of leaves and stem
2 tablespoons peanut oil
1 tablespoon minced fresh ginger
5 tablespoons minced shallot (1 large)
2 teaspoons best curry powder
1/4 teaspoon cinnamon
1/2 teaspoon ground cumin
2 tablespoons all-purpose flour
1 teaspoon kosher salt
Topping:
1 teaspoon cumin seeds
2 tablespoons melted unsalted butter
Preparation
2
3
Heat the peanut oil in a saucepan over medium heat. Add the ginger, shallot, and garlic; sauté for 3 to 4 minutes. Add the dry spices and sauté 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).
5
Sprinkle 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.
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