Curried Cauliflower and cheese
I have yet to get my nerve up for a soufflé lately, but after this dish and settling into the new kitchen that will be on the horizon. Uh menu. Until then, I tweaked a recipe I found in my old cook book library. This came from “The Complete Encyclopedia of Vegetables and Vegetarian Cooking” by Roz Denny and Christine Ingram. This has been on the shelf forever and is a great go to book for ideas, recipes and party planning. Especially for those vegetarians in your life.
It’s a semi- quick dish if you need something hearty but don’t have the time for a soufflé, yet is a wonderful compliment to a dinner, or luncheon dish. The curry is perfect, but if you are not a curry fan, I suggest some Italian herbs would be another great option. Enjoy!
Cook Book
Ingredients:
Serves 4 heartily!
1 medium cauliflower, in florets
1 medium onion, sliced
2 eggs hard cooked, peeled and chopped (I omitted this but will add next time)
3 Tablespoons whole wheat flour
1 teaspoon mild curry powder
2 Tablespoons butter
2 cups milk
1/2 teaspoon fresh thyme
Ingredients
salt and pepper freshly ground
4 ounces aged cheese (I love sharp cheddar)
crouton optional
Boil 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 and top with the chopped eggs. Put the flour, curry, butter and milk in a saucepan and slowly bring to a boil. Continue stirring until thickened and smooth. Stir in the thyme and seasonings and allow the sauce to simmer for a minute or two. Remove the pan and stir in about three quarters of the cheese. Pour the sauce over the cauliflower and sprinkle with croutons and the remaining cheese. Brown under broiler until golden, then serve.
As you can see by my photo, I didn’t drain as well as I could have but I have to tell you the juice was delicious!! Utterly
Curried Cauliflower
delicious. The whole dish was great. And I cheated and didn’t really cook in the dish, sorta threw the whipped together sauce in the dish and cooked for 35-40 minutes in a 350˚ oven. Served with a green salad and a loaf of french bread.
What a warmer upper for this cold winter weather. This dish is filling yet at the same time you feel like you have not filled your body with unnecessary calories or chemicals or too much cheese. The cauliflower is a nice substitute for a gratin dish and better for you. It’s all good.
We threw on some Vivaldi 4 Seasons……and I wore my Napa apron. Love that apron. Dogs snored peacefully throughout the whole day!
Bon Appétit!
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