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.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 284 Calories

Ingredients

• ¼ cup water
• ¼ cup sliced almonds
• ¼ cup butter, melted
• ¾ cup mayonnaise
• salt and pepper to taste
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 tablespoon curry powder
• ¼ cup bread crumbs
• cooking spray
• 1 head cauliflower, cut into florets
• ½ cup unsweetened coconut milk
• 1 jalapeno pepper, diced (Optional)
• 2 russet potatoes, peeled and cut into 1/2-inch cubes

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Step 2

Combine cauliflower, potatoes, and water in a large microwave-safe bowl. Cover and cook in microwave on high for 4 minutes. Drain well.

Step 3

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.

Step 4

Bake in the preheated oven until bubbly and lightly browned, about 50 minutes. Allow casserole to rest for 10 minutes before serving.