Recipe of Award-winning Curry Cauliflower and Rice Casserole

Hello everybody, it's Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, Step-by-Step Guide to Prepare Award-winning Curry Cauliflower and Rice Casserole. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Curry Cauliflower and Rice Casserole, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Curry Cauliflower and Rice Casserole delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Curry Cauliflower and Rice Casserole is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Curry Cauliflower and Rice Casserole estimated approx 1 hour 20 mins.

To get started with this recipe, we must prepare a few ingredients. You can cook Curry Cauliflower and Rice Casserole using 9 ingredients and 7 steps. Here is how you can achieve that.

Ingredients and spices that need to be Take to make Curry Cauliflower and Rice Casserole:

1. 1 head cauliflower, cut into 1-inch chunks
2. 5 tbsp coconut oil
3. 1 salt and pepper to taste
4. 2 tbsp flour
5. 2 cup milk
6. 1 tbsp curry powder
7. 1 cup manchego cheese, grated
8. 2 cup brown or white rice
9. 1/2 cup breadcrumbs

Steps to make to make Curry Cauliflower and Rice Casserole

1. Preheat the oven to 400°F.
2. 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.
3. Lower the oven temperature to 350°F.
4. 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.
5. 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.
6. 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.
7. 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.

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