Wight Easy Weigh
Hints and Tips
Cauliflower and Egg Cheese
1 med cauliflower, broken into florets
1 med onion, sliced
2 eggs, hard boiled, peeled and chopped
3tbsp wholemeal flour
1tsp mild curry powder
2tbsp sunflower margarine
½tsp dried thyme
Sat and ground black pepper
100g mature cheese, grated
Boil the cauliflower and onion in enough salted water to cover, until they are just tender. Be carful not to overcook them. Drain well.
Arrange the cauliflower and onion in a shallow ovenproof dish and scatter over the chopped egg.
Put the flour, curry powder, margarine and milk in a saucepan. Bring to the boil, slowly, stirring constantly, until thick and creamy.
Stir in the thyme and seasoning and allow to simmer for 2 minutes. Remove the pan from the heat and stir in ¾ of the cheese.
Pour the sauce over the cauliflower, scatter with croutons and the remaining cheese. Brown under a hot grill until golden and serve with crusty bread.
Enter your email address