Curry Cauliflower And Rice Casserole Recipes

CURRIED CAULIFLOWER AND CHICKPEA DUMP DINNER

Steps:

• Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking dish with nonstick spray.
• Whisk the vegetable broth, coconut milk, garlic, ginger, serrano, curry powder and 2 teaspoons salt together in a medium bowl until combined. Add the chickpeas and spinach and stir to coat.
• Spread the rice evenly in the bottom of the prepared dish. Pour in the coconut-milk mixture, distributing the chickpeas and spinach evenly over the rice. Scatter the cauliflower and onion over the top, making sure to go all the way to the edge of the pan (it's okay if the cauliflower is not completely submerged in liquid).
• Cover tightly with foil and bake until the vegetables have softened but are still vibrant, about 25 minutes. Remove the foil and bake until the cauliflower is charred in spots and the rice is cooked through, 20 to 25 minutes more. Let sit for 5 minutes to allow the rice to absorb more of the moisture. Serve topped with cilantro, a drizzle of yogurt and lime wedges for squeezing.

SPICY CAULIFLOWER & HALLOUMI RICE

Steps:

• Bring a large pan of salted water to the boil and cook the cauliflower for 5 mins over a high heat, adding the spinach for the final 2 mins. Drain and set aside.
• Heat the oil in a large frying pan or shallow casserole dish and fry the onion over a medium heat for 5 mins. Turn up the heat, add the halloumi, cook for a further 5 mins, then add the garlic, ginger, turmeric and curry powder, and cook for 1 min more. Stir through the rice, cauliflower and spinach to warm everything through, adding 1 tbsp water if it looks a little dry. Season and scatter over the chilli.

HOME-STYLE PORK CURRY WITH CAULIFLOWER RICE

Steps:

• Tip the pork into a bowl and stir in the curry powder and vinegar. Set aside. Heat the oil in a heavy-based pan and fry the onion and ginger for 10 mins, stirring frequently, until golden. Tip in the pork mixture and fry for a few mins more. Remove the pork and set aside. Stir in the toasted spices, then tip in the tomatoes, lentils and aubergine, and crumble in the stock cube. Cover and leave to simmer for 40 mins, stirring frequently, until the aubergine is almost cooked. If it starts to look dry, add a splash of water. Return the pork to the pan and cook for a further 10-20 mins until the pork is cooked and tender.
• Just before serving, cut the hard core and stalks from the cauliflower and pulse the rest in a food processor to make grains the size of rice. Tip into a heatproof bowl, cover with cling film, then pierce and microwave for 7 mins on High - there is no need to add any water. Stir in the coriander and serve with the curry. For spicier rice, add some toasted cumin seeds.

RICE, BROCCOLI AND CAULIFLOWER CASSEROLE

Steps:

• In a large saucepan, bring water to a boil. Add rice to pan, cover, and simmer over medium-low heat for 5 minutes.
• Add broccoli and cauliflower to pan, cover, and simmer for an additional 10 minutes or until vegetables are tender but crisy, and strain any remaining water out of pan.
• Place rice and vegetables in a greased 13x 9x 2", or a greased 2 -1/2 quart baking dish and set aside.
• Meanwhile in a bowl, combine cheese, sour cream, green chiles, 2 tablespoons butter, salt and pepper. Pour cheese mixture over the rice and vegetables and stir to coat.
• Sprinkle stuffing or bread crumbs evenly over dish and add the other 2 tablespoons butter on top. Bake, uncovered, at 350ºF. until heated through and serve warm.
• NOTE: It may be served immediately, but for a thicker sauce, allow to cool for 5-10 minutes before serving.

CURRIED CAULIFLOWER CASSEROLE

Steps:

• Set oven to 350 degrees.
• Butter an 8-inch baking dish.
• Cook the cauliflower florets in boiling water until just fork-tender; drain well.
• Place/arrange the cauliflower florets in baking dish.
• 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.
• Sprinkle top with 1/4 cup Parmesan cheese, then sprinkle with the crushed cracker crumbs.
• Bake for about 25-30 minutes.