Curried Cauliflower Gratin (Recipe 138 of 150)

Photo from Cooking Light

Cauliflower is an under-used veggie I think. You don't see it too often on menus and rarely do you have it served to you at someone's house. Or at least that's been my experience. 

I happen to really enjoy cooked cauliflower. It's disgusting raw. I have several friends who aren't a fan of it, but I try to feed it to them anyhow. 

Tonight is Sunday dinner. It's being hosted by some British/Scottish friends. He's making a roast and I wanted to bring a unique and a bit different veggie side dish. Enter Curried Cauliflower Gratin.

Y'all this recipe was so freaking delicious. It's being added to the favorites for 2022. Make this side dish!

Curried Cauliflower Gratin

Recipe from Cooking Light

Serves 4

• 2 tsp olive oil
• 1 1/2 tsp curry powder
• 1 tsp grated peeled fresh ginger
• 2 thinly sliced garlic cloves
• 4 c cauliflower florets
• 2/3 c light coconut milk
• 1/4 c lower-sodium chicken broth
• 1/2 tsp kosher salt
• 3 T chopped fresh cilantro
• 2 T sliced red Fresno chilis

Heat olive oil in a 9-inch ovenproof skillet over medium-high. Add curry powder, grated peeled fresh ginger, and thinly sliced garlic cloves. 

Cook, stirring constantly, 1 minute. 

Stir in cauliflower florets, light coconut milk, cup lower-sodium chicken broth, and kosher salt. 

Bake at 450°F until bubbly, about 20 minutes. Turn on broiler to high; broil until browned, about 6 minutes. Sprinkle with chopped fresh cilantro and sliced red Fresno chiles.