Preparation Steps
- Preheat the oven to 400 F.
Butter an 8x8-inch baking dish and set aside.
- Steam the whole cauliflower until tender but not soggy (about 15 minutes).
Cool and slice the cauliflower horizontally.
- Heat the peanut oil in a saucepan over medium heat.
Add the ginger, shallot, and garlic; saute for 3 to 4 minutes.
Add the dry spices and saute until aromatic, about 3 minutes.
Sprinkle in the flour and stir to cook, about 2 minutes.
Whisk in the coconut milk and salt and cook at a simmer, stirring, about 3 to 5 minutes (until thickened).
- Layer the cauliflower slices and curry cream in the prepared baking dish.
- Sprinkle the cumin seeds and breadcrumbs over the cauliflower and curry cream.
Drizzle the breadcrumbs with the melted butter.
Bake for 25 to 30 minutes until golden brown and bubbling.
- Sprinkle the finished dish with the minced cilantro and serve.