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Cauliflower and egg cheese

1 medium cauliflower, in florets
2 hard-boiled eggs, chopped
3 tablespoons whole wheat flour
1 teaspoon mild curry powder
2 tablespoons margarine
450 ml milk
12 teaspoon dried thyme
salt and pepper
115 g grated mature cheddar cheese
1 packet soup crouton


Boil cauliflower in enough salted water to cover, until JUST tender- no more. Drain well. Arrange in a shallow ovenproof dish with the chopped egg. Put flour, margarine, curry powder and milk in a saucepan. Bring slowly to the boil, stirring well, until thickened and smooth. Stir in the thyme and seasoning and simmer for 1-2 minutes. Remove from heat, and stir in 3/4 of the cheese. Pour the sauce over the cauliflower and egg. Top with remaining cheese and the croutons. Brown under a hot grill so the cheese is bubbling.

Source: www.food.com