[Recipe] Curry Cauliflower Casserole

I am so blessed to have such good people in my life. I have so many amazing family members and friends surrounding me, and I am very thankful for each of you, truly.

I am also blessed and thankful that you share some of your best recipes with me. I am always so honoured that you might pass along a family recipe that I can enjoy with my family and share. Thank you all so much – both for the recipes and your friendships.

This recipe for curry cauliflower casserole is one such recipe. Passed along by my good friend Rxist, this recipe was an instant hit in our house. I’m already anxious to make it again. Thank you Rx, for passing along a family favourite, one I know my family will continue to enjoy. It was a challenge not to polish off most of it in one sitting.

With a nice curry flavour and creamy texture, this cauliflower casserole is warming comfort food. It makes a lovely side to main dish. In fact, I’m picturing it right now snuggled up next to some leg of lamb at Easter dinner. We enjoyed it this past week next to some wild salmon.

Curry Cauliflower Casserole

1 large cauliflower
1/2 tsp salt
2 cans condensed cream of mushroom soup (low-sodium or low-fat varieties work just fine)
1 cup shredded cheddar cheese (or as much as you’d like)
1/3 cup mayonnaise or Miracle Whip
1 tsp curry powder
1/2 cup dried bread crumbs
2 tsp butter, melted

Break cauliflower into pieces and cook in salted water. Do not overcook. You can also steam the cauliflower in a steamer or in the microwave.

In a large bowl, combine the soups, cheese, mayonnaise, and curry powder.

Add the cooked cauliflower and mix well.

Transfer the mixture to a large casserole dish.

Sprinkle the casserole with the dried bread crumbs.

Drizzle with the melted butter.

At this point, the casserole can be frozen or put right in the oven. If frozen, thaw in refrigerator overnight before baking.

Bake at 350F for 45 minutes.

Mmm, mmm, mmm…