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Roasted Cauliflower & Chicken Curry Pasta Bake Recipe

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This recipe for Roasted Cauliflower & Chicken Curry Pasta Bake is from Phyllis's Curated Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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For the Roasted Cauliflower
Ingredients:  
Ingredients:  
1 large head cauliflower, cut into bite-sized florets
1 Tbsp. vegetable or coconut oil
½ tsp. curry powder
½ tsp. garlic powder
salt & pepper to taste
juice of 1 lemon
Directions:
Directions:
Preheat the oven to 500ºF.

Spread the cauliflower on a rimmed baking sheet. Drizzle the oil over the top & toss well with your hands to coat. Sprinkle the curry powder, garlic powder & a good amount of salt & pepper over the top, & roast for 15-20 minutes until golden & tender. Watch at the end to avoid burning. Sprinkle the cauliflower with fresh squeezed lemon juice & transfer to a large bowl. Set aside.

Reduce oven temperature to 350ºF & leave the door open for a few minutes to help it cool down. Continue with the rest of the recipe below.
 

For the Pasta
Ingredients:  
Ingredients:  
¾ pound short pasta (eg. macaroni) cooked 1 minute less than package directions
3 cups diced chicken ( store-bought rotisserie chicken works)
2 cans condensed cream of chicken soup
1 cup Mayonnaise (I prefer Hellman's Real)
½ tsp. curry powder
¼ tsp. cayenne pepper
½ tsp. garlic powder
½ tsp. salt
½ tsp. pepper
1 cup shredded sharp Cheddar cheese
Directions:
Directions:
Butter a 9" X 13" baking dish or 2 8" X 8" dishes.

Cook the pasta 1 minute less than the package directions, drain & add to the bowl with the cauliflower. Add the diced chicken to this bowl as well, toss to combine & dump into the buttered baking dish(es).

In a medium bowl, whisk together the rest of the ingredients except for the shredded cheddar, until smooth. Spread this mixture over the top of the casserole(s), like frosting, covering the top completely. Sprinkle with the cheddar cheese & bake for 1 hour or until bubbling & golden.

This dish can be frozen for up to 3 months, wrapped well. You can freeze before baking or after baking when it has cooled completely.

To serve the frozen casserole, let thaw on the counter for about 30 minutes while you preheat the oven & then cook until hot throughout. This will take a few more minutes than if you don't freeze it. Watch carefully. Serves 6-8.

 

 

 

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