Cauliflower and Egg Casserole
1 medium cauliflower, broken into florets
1 medium onion, sliced
2 eggs, hard boiled, peeled and chopped
3 tbsp. whole wheat flour
1 tsp. mild curry powder
2 tbsp. sunflower margarine or other low fat spread
2 cups milk
½ tsp. dried thyme
salt and ground black pepper
4 oz sharp cheese, grated
Boil cauliflower and onion in enough salt water to cover until they are just tender. Be careful not to overcook. Drain well.
Arrange cauliflower and onion in a shallow ovenproof dish and scatter over the chopped egg.
In a medium saucepan, combine flour, curry powder, margarine and milk. Stir in thyme and seasoning and allow the sauce to simmer for a minute or two. Remove from heat and stir in about 3/4 of the cheese.
Pour sauce over the cauliflower, scatter with croutons and sprinkle with remaining cheese. Brown under a hot broiler until golden and serve.
Serve with thick, crusty bread.