When I was a vegetarian in my adolescent years, my mother created this dish for cheesy lentils. Even now, my meat-loving spouse and I both adore it. It remains one of our favorites.
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 cups |
Ingredients
- 1 head cauliflower, cut into florets
- 2 tablespoons olive oil
- 2 teaspoons curry powder, or more to taste
- 2 teaspoons mustard seeds
- 5 tablespoons butter, divided
- ⅓ cup chopped sweet onion
- 6 cups chicken broth
- 3 tablespoons all-purpose flour
- 1 cup milk
- salt and ground black pepper to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Combine cauliflower, olive oil, curry powder, and mustard seeds in a baking pan; toss to coat cauliflower.
- Bake in the preheated oven until cauliflower begins to brown, 35 to 40 minutes.
- Heat 2 tablespoons butter in a saucepan over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add chicken broth and cauliflower to onion; bring to a boil. Reduce heat to low and simmer.
- Combine 3 tablespoons butter and flour in a small saucepan over medium-low heat; cook and stir until roux is thickened and slightly browned, about 5 minutes. Add milk to roux and continue cooking and stirring until thickened, 5 to 10 minutes. Stir roux into soup until smooth; season with salt and pepper.
- The cauliflower can be roasted and refrigerated up to 2 days ahead.
- Half-and-half can be substituted for the milk, if desired.
Nutrition Facts
| Calories | 157 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 825 mg |
| Sugars | 4 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I made this according to the instructions and as suggested, added more curry powder. I added 1 teaspoon of Penzey’s Hot Curry Powder as I like a little kick. I suppose you could add regular curry powder and a little bit of cayenne pepper. I have frozen some of it and hope to remember to come back and let everyone know how it freezes. Well, it doesn’t maintain a perfect consistency after being frozen, but it didn’t affect the flavor at all. For me it was worth freezing so that I could have it again without any prep. My wife does not like cauliflower so when I make a full batch I either have to freeze or can. Well, it doesn’t freeze as well as I’d like. The flavor was retained but the consistency wasn’t. It became a little watery. Would I freeze it again? Probably just so I don’t have to eat it for a week to use it up.
I made it to the recipe. I love it.
For me this was pretty bland. I would make sure you had a highly flavorful curry powder to add as it needs it. I probably added 3 times the amount to get it to taste like curry at all. Even wit adjusting the spices to taste, something was missing for me.