Curried Cauliflower Casserole |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This will serve 4 people, but can easily be doubled and baked in a 13 x 9-inch baking dish, also adjust the amount of curry powder to suit taste. One 16-ounce package frozen cauliflower may be substituted for fresh, but the fresh is better! To make this into a main dish throw in some cooked chopped chicken or turkey. Ingredients:
1 large head cauliflower (cut into large florets) |
1 (10 ounce) can cream of chicken soup, undiluted |
1 1/4 cups grated cheddar cheese |
1/2 cup grated parmesan cheese, divided |
1/3 cup mayonnaise |
3 tablespoons melted butter |
2 teaspoons curry powder (or to taste) |
salt (optional) |
black pepper |
1 cup crushed butter flavored cracker (ritz is best) |
Directions:
1. Set oven to 350 degrees.
2. Butter an 8-inch baking dish.
3. Cook the cauliflower florets in boiling water until just fork-tender; drain well.
4. Place/arrange the cauliflower florets in baking dish.
5. In a bowl stir together the chicken soup, cheddar cheese, 1/4 cup Parmesan cheese, mayo, melted butter, curry powder and black pepper until well combined; pour over the cauliflower in the dish.
6. Sprinkle top with 1/4 cup Parmesan cheese, then sprinkle with the crushed cracker crumbs.
7. Bake for about 25-30 minutes.
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