Curried Cauliflower Casserole (vegan) - Elavegan (2024)

By Ela on 13. May, 2021 | 37 Comments. This post may contain affiliate links*. As an Amazon Associate I earn from qualifying purchases.

Learn how to make a comforting curried cauliflower casserole from start to finish in under 40 minutes. If you are looking for a dairy-free, gluten-free, and healthy mid-week meal for the entire family, this baked cauliflower curry is for you!

Whether you’re in the mood for something super hearty like potato curry, a little sweeter like a sweet potato curry, veggie-packed like a vegetable coconut curry, or this cheesy baked cauliflower curry – I’ve got you sorted with all your curry needs!

I recently enjoyed my delicious eggplant chickpea curry and realized I still needed to create a similar dish with cauliflower. Voila, this curried cauliflower casserole was born. This recipe combines tender spiced cauliflower and a rich coconut milk sauce, topped with a cheesy crust for a baked alternative to your standard creamy cauliflower curry.

Usually, cauliflower gratin dishes contain tons of chicken soup, copious amounts of mayo, butter, cream – need I go on?! This version, however, is meat-free, dairy-free, 100% vegan, and much healthier. Yet it’s still packed with creamy curry flavor and a cheesy baked topping.

This cauliflower bake requires a quick ten-minute boiling of the cauliflower on the stovetop before everything is shoved into a casserole dish and baked to perfection.

The Ingredients and Substitutions

• Cauliflower: I used a medium head of cauliflower.
• Diced tomatoes: Use canned diced tomatoes for ease.
• Aromatics: I used a simple, classic combination of minced ginger and garlic.
• Curry powder: There are several types of curry powder, including mild, medium, and hot. Use the one that is your preferred spice level. You could potentially substitute garam masala, but the flavor will differ.
• Seasonings: I used a combination of salt, pepper, onion powder, garlic powder, paprika, and ground cumin.

The Cream Sauce:

• Coconut milk: Canned coconut milk adds a rich and creamy element to the sauce without the need for dairy. You may be able to substitute it with another dairy-free ‘cream,’ but I haven’t tried.
• Cornstarch: or tapioca starch can be used to help thicken the sauce.
• Nutritional yeast: This is optional but will add extra umami flavor to the cauliflower curry and a slight ‘cheesiness.’
• Seasonings: I used a simple combination of salt and smoked paprika for the sauce.

I also used vegan cheese to top the cauliflower casserole (shredded cheese works best). You could also, optionally, add some breadcrumbs (gluten-free if needed) to add a little crunch to the top of the curried cauliflower gratin.

Optional Extras:

Raisins: If you are someone that likes sweet and savory, raisins pair wonderfully with the savory flavors of curry and cauliflower. Especially golden raisins.

Chickpeas: Chickpea cauliflower curry is a favorite of mine. Feel free to boost the protein level of this dish with ½-1 can chickpeas (drained).

Spinach: This can water down the cauliflower coconut curry a little as the spinach releases its juices while baking. You could use frozen and thawed spinach (squeeze out all the excess liquid before adding it to the dish).

Other toppings: You could make a loaded cauliflower bake by adding other veggies like peas, finely chopped carrot, or potatoes (par-boiled first or pre-cooked leftovers), or use vegan bacon, etc.

For thefull ingredients list, measurements, complete recipe method, and nutritional information, please read the recipe card below.

How to Make Curried Cauliflower Casserole

• First, separate/chop the cauliflower into bite-sized florets and transfer them to a large pot. Then cover the florets with salted water or veggie broth and bring to a boil.
• Once boiling, reduce the heat to a simmer for 10 minutes, or until just fork-tender. Then remove from the heat and drain the water.

Try not to overcook the cauliflower as it will cook further while the roasted cauliflower curry bakes.

• Meanwhile, preheat the oven to 360F/180C. In a large oven-safe pan/casserole dish, add the chopped tomatoes, garlic, ginger, curry powder, and spices and stir to combine. Then add the cauliflower once ready.

• In a separate medium bowl, add all the sauce ingredients, whisk well, and then pour the mixture over the cauliflower.

• Bake the cauliflower curry in the oven for 10 minutes then stir. Top the casserole with cheese, bake for a further 10 minutes, and enjoy!

How to Serve?

Like any curry dish, this cauliflower coconut curry goes amazingly with homemade naan and some cooked rice.

You can also enjoy it with roti, chapati, paratha, or another flatbread.

How to Store?

To Store: Transfer leftovers to an airtight container and store it in the fridge for 2-3 days.

Freeze: Allow the curried cauliflower casserole to cool entirely before freezing in an airtight container for up to 1 month. Thaw it in the refrigerator before reheating.

To reheat: You can reheat the cauliflower bake in the oven. Otherwise, you can heat smaller portions in the microwave until warmed through.

Recipe Notes

• Enjoy hot or cold: This vegan dish tastes fantastic warm. However, the leftovers are just as delicious when served cold.
• Using leftover veg: For a super quick meal, you can use leftover cooked cauliflower and veggies for a casserole that requires just mixing and shoving in the oven!
• Adjust the spice: It’s easy to adjust the heat level of this cauliflower coconut curry. Choose to use either mild, medium, or hot curry powder. You could add extra heat with a pinch of red pepper flakes.

More Vegan Cauliflower Recipes

• Kung Pao Cauliflower
• Roasted Cauliflower Steaks
• Creamy Cauliflower Soup
• Cauliflower Patties
• Creamy Vegan Ramen

If you try this curried cauliflower casserole recipe, I’d love a comment and★★★★★recipe ratingbelow. Also, please don’t forget totag me in re-creations on Instagram or Facebookwith@elavegan and #elavegan – I love seeing them.