"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Roasted Cauliflower and Chicken Curry Pasta Bake Recipe

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This recipe for Roasted Cauliflower and Chicken Curry Pasta Bake, by , 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!

Contributor:  
Contributor:  
Adapted from Make Ahead Kitchen

Category:
Category:
 

For the Roasted Cauliflower


Ingredients:  
Ingredients:  
1 large head cauliflower, cut into bite-sized florets
1 Tbsp. vegetable or coconut oil
tsp. curry powder
tsp. garlic powder
salt and pepper to taste
juice of 1 lemon

Directions:
Directions:
Preheat the oven to 500F.

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

Reduce oven temperature to 350F and 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:  
pound short pasta (eg. macaroni) cooked 1 minute less than package directions
3 cups diced chicken ( store bought rotisserie works)
2 cans cream of chicken soup
1 cup Mayonnaise (i prefer Hellman's Real)
tsp. curry powder
tsp. cayenne pepper
tsp. garlic powder
tsp. salt
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 and add to the bowl with the cauliflower. Add the diced chicken to this bowl as well, toss to combine and 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 and bake for 1 hour or until bubbling and 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 and then cook until hot throughout. This will take a few more minutes than if you don't freeze it. Watch carefully.

Number Of Servings:
Number Of Servings:
6 to 8

 

 

 

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