Quick and Easy, Lightly Curried Cauliflower and Egg Cheese

READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil cauliflower and onion in enough salted water to cover, until they are just tender. (10 - 15 minutes) Be careful not to overcook. Drain well.
  • Arrange the cauliflower and onion in a shallow ovenproof dish, and scatter over the chopped egg.
  • Put the flour, curry powder and butter/margarine in a saucepan, and cook gently, stirring constantly, to a smooth paste. Add the milk gradually, stirring all the time, gradually bring to the boil, stirring well, until thickened and smooth.
  • Stir in the thyme and seasoning and allow the sauce to simmer for a minute or two.
  • Remove from the heat, and stir in about 3/4 of the cheese.
  • Pour the sauce over the cauliflower, scatter over the croutons, and sprinkle with the remaining cheese.
  • Brown under a hot grill until golden and serve. Delicious with thick crusty bread.
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