| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Vegetarian |
Veg05 |
4 |
servings |
INGREDIENTS
| 1 |
md |
Cauliflower; in florets |
| 1 |
md |
Onion; sliced |
| 2 |
|
Eggs; hard-cooked, peeled |
|
|
; and chopped |
| 3 |
tb |
Whole-wheat flour |
| 1 |
ts |
Mild curry powder |
| 2 |
tb |
Butter; or margarine |
| 2 |
c |
Milk |
| 1/2 |
ts |
Dried thyme |
|
|
Salt and freshly ground black pepper |
| 4 |
oz |
Aged cheese; grated |
| 1 |
sm |
Pack soup croutons |
INSTRUCTIONS
1. Boil the cauliflower and onion in enough salted water to cover
until they are just tender. Be careful not to overcook them. Drain
well.
2. Arrange the cauliflower and onion in a shallow oven proof dish and
top with the chopped egg.
3. Put the flour, curry powder, butter or margarine and milk in a
saucepan. Bring slowly to a 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 the pan from the heat and stir in about
three-quarters of the cheese.
4. Pour the sauce over the cauliflower, and sprinkle with the
croutons and the remaining cheese. Brown under a hot broiler until
golden and serve accompanied with thick crusty bread. Serves 4.
Note: crunchy croutons make a nice topping.
Cookbook: The Inspired Vegetarian cookbook, by Christine Ingram,
1998. I love cauliflower and the picture of this dish looks
wonderful. The book was on the bargain table at Barnes & Noble $9.99.
Each dish in the book is pictured in glorious color.
Recipe by: The Inspired Vegetarian, by Christine Ingram
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