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| Indian-Inspired Cauliflower and Potato Casserole |
"This is my nod to the Indian dish Aloo Gobi. I sometimes add cooked chicken to make it a one-pot dinner."
Ingredients :
- cooking spray
- 1 head cauliflower, cut into florets
- 2 russet potatoes, peeled and cut into 1/2-inch cubes
- 1/4 cup water
- 1 (10.75 ounce) can condensed cream of chicken soup
- 3/4 cup mayonnaise
- 1/2 cup unsweetened coconut milk
- 1 jalapeno pepper, diced (optional)
- 1 tablespoon curry powder
- salt and pepper to taste
- 1/4 cup bread crumbs
- 1/4 cup sliced almonds
- 1/4 cup butter, melted
Instructions :
| Prep : 15M | Cook : 10M | Ready in : 1H20M |
|---|
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Combine cauliflower, potatoes, and water in a large microwave-safe bowl. Cover and cook in microwave on high for 4 minutes. Drain well.
- Stir cream of chicken soup, mayonnaise, coconut milk, jalapeno pepper, and curry powder together in a bowl; season with salt and pepper. Add drained cauliflower and potatoes to cream of chicken soup mixture; mix well and pour into prepared baking dish. Sprinkle bread crumbs and almonds over vegetables and drizzle with butter.
- Bake in the preheated oven until bubbly and lightly browned, about 50 minutes. Allow casserole to rest for 10 minutes before serving.
Notes :
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