| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 head cauliflower, cut into 1-inch chunks (about 5 cups)
- 5 tablespoons coconut oil, melted
- Salt and freshly ground black pepper
- 2 tablespoons all-purpose flour
- 2 cups milk, at room temperature
- 1 tablespoon curry powder
- 1 cup grated manchego
- 2 cups cooked brown or white rice
- 1/2 cup breadcrumbs
Instructions
- Preheat the oven to 400 degrees F.
- Toss the cauliflower with 2 tablespoons of the coconut oil, 1/2 teaspoon salt and some pepper. Transfer to a baking sheet and roast until it starts to brown, 15 to 20 minutes. Remove the cauliflower and set aside.
- Lower the oven temperature to 350 degrees F.
- In a saucepan over medium heat, combine 2 tablespoons of the coconut oil and the flour and cook until smooth and bubbly, about 3 minutes. Whisk in the milk and curry powder and season with 1/2 teaspoon salt and some pepper. Bring to a simmer and cook until smooth, about 5 minutes. Stir in the cheese and mix until melted.
- In an 8-by-8-inch casserole dish, layer the rice and then the cauliflower. Pour the curry sauce over the top and gently combine. Toss the remaining tablespoon of coconut oil with the breadcrumbs and a pinch of salt. Top the casserole with the breadcrumbs and bake until golden brown, 25 to 30 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 536 |
| Total Fat | 22 g |
| Saturated Fat | 16 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 15 g |
| Cholesterol | 31 mg |
| Sodium | 658 mg |
Reviews
Very flavorful. Will definitely make again. Made a couple of adaptations: 1. added some white onion (roasted with the cauliflower) and 2. added some nutritional yeast with the sauce (for more protein).
Made this tonight with whole wheat flower, and was concerned about it, but it was fine! Realy good!
I made this last night and my husband and I loved it. If you love curry this recipe is a keeper.An 8×8 was just fine and I even added some shredded rotisserie chicken to it. So excited for leftovers tonight!!!
Nice addition to our Thursday night curry rotation. The cauliflower is wonderful straight from the oven, and terrific in this casserole. Made the recipe exactly as written using Manchego and 1 Tbsp. of curry powder. We did not find the curry flavor excessive, but we really like curry. I’ll make this frequently both as a main dish and as a side.
This was delicious! We don”t always like meat for dinner so I served this as a main dish. My husband all but licked the baking dish. Will be excellent as a side, too. I will make this often. NOTES: I use a product from a company called Rice Select, a blend of brown and wild rice called Royal Blend. It cooks perfectly in 20 min. just like regular rice. I buy it at my regular grocery chain. Another suggestion is Alton Brown’s Baked Brown Rice recipe.
To Demaris: You are a joy to watch, but you use too much blue cheese and goat cheese, Yuk.
To Demaris: You are a joy to watch, but you use too much blue cheese and goat cheese, Yuk.
This looks wonderful, I just watched her prepare on the show. I’m confused. Upon reading the recipe, it says 2 cups cooked brown rice, but I could have sworn she put uncooked rice into the casserole dish. Knowing how long it takes brown rice to cook, I was wondering how in the world that rice could be done so I guess I will use the cooked brown rice.
This was a very easy recipe and taste wonderful. I took this family gathering and all loved it.
I have to admit, I’ve never been a fan of cooked cauliflower, but my husband and I were excited to try this. Manchego is one of our favorite cheeses, though we’d never cooked with it. Made it together, and we both absolutely loved it! We used the full amount of curry and didn’t find it overpowering at all. We’ll definitely be doing more cooking with coconut oil as well, particularly roasting veggies – as another reviewer mentioned, the cauliflower was absolutely delicious just out of the oven, before being added to the casserole.
Easy recipe, and one we’ll be adding to our regular selections! Plenty for leftovers with just two of us, and it was just as good heated in the oven the next night. (One further note – I’m guessing the reviewer who said the amount was too much for a 8″ square pan measured the rice dry, not cooked. Worked out perfectly for us.)
Loved the dish. I made it as a side for Christmas dinner along with Damaris’ Chicken with Bourbon Pear Sauce. After reading some of th reviews I was hesitant to use the full amount of curry, so I added 1/4 of a teaspoon at a time until I was happy with the flavor. I ended up using 1 and 1/2 teaspoons which gave the dish some subtle curry notes without overwhelming the dish. I also substituted butter for the coconut oil, simply because I didn’t have coconut oil on hand. Everyone raved. Definitely a dish I will make again!
Just finished my dinner which included the casserole as a side to a delicious slice of ham and some yeast rolls. The only change I made was using Parmesan in place of the Manchego in the bechamel, a much less expensive and more widely available cheese with a very similar flavor. It was my first time working with coconut “oil” (more like shortening to me), and I must say, I really liked it. I am sorta surprised at the other reviewers who dogged this, but also said that they really made some wide changes in their preparations (rice chex? tex-mex cheese? really? what is tex-mex cheese anyway?) And let’s face it, you either like curry and Indian flavors or you don’t. Don’t reduce the amount of curry to try to hide it in the final product. It’s going to be there. The most pleasant surprise was how delicious the roasted cauliflower was out of the oven before it went into the casserole. I will undoubtedly serve it sometime without all of these accoutrements in the near future. Good stuff.