Prep 15 mins
Cook 5 mins
This is a deliciously unusual side-dish recipe for Curried Cauliflower that's simple and easy to prepare. The recipe is given to me by my good friend Lisa - we often enjoy this "side-dish" as a warm lunch during the fall along side a side salad and warm french bread. Thank You Lisa :)!
- 1 medium size cauliflower, broken into large florets
- 1 medium onion, sliced
- 2 eggs, hard boiled, peeled and chopped
- 3 tablespoons flour
- 1 tablespoon mild curry powder
- 2 tablespoons butter
- 2 cups milk
- 1⁄2 teaspoon dried thyme
- salt & freshly ground black pepper, to taste
- 4 ounces sharp cheddar cheese, grated (any cheese will really be fine just a slightly different flavor)
- 1 cup soup crouton
- Boil the cauliflower and onion in enough salted water to cover until they are just tender; (be careful not to overcook them)drain well.
- Arrange the cauliflower and onion in a shallow ovenproof dish.
- Scatter the chopped egg over the cauliflower and onion (I add salt and pepper to the egg as well as to the cauliflower before I scatter it with with the egg).
- In a saucepan, melt butter and add the flour curry powder and milk; mix well.
- Bring to a slow boil, stirring well until mixture is thickened and smooth.
- Add in the thyme (and additional salt and pepper to taste if needed) and allow sauce to simmer for a minute or two.
- Remove from the heat and stir in about three quarters of the cheese.
- Pour the sauce over the cauliflower.
- Scatter the croutons over the sauce and sprinkle with the remaining cheese.
- Brown under a hot broiler until golden and serve.