indian-inspired cauliflower and potato casserole

Ingredients

• Servings: 10
• 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

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 20 mins


• 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.