Cauliflower and Egg Casserole

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
soup croutons

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.

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