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Cauliflower and egg cheese
At a Glance
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 20 min
- Yield
- 3.00 - serving(s)
Categories
- Casserole
Cuisine
- British
Cooking Method
- Bake
Difficulty
- Intermediate
Dietary
- Vegetarian
Allergens
- Possible Eggs — check ingredient labels
- Possible Cereals containing gluten — check ingredient labels
- May contain soy — check ingredients
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 3. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Cauliflower and egg cheese brings together 1 medium cauliflower, in florets, 2 hard-boiled eggs, chopped, 3 tablespoons whole wheat flour in a practical dish for home cooking. It takes about 20 min to prepare and cook. It makes approximately 3 servings.
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Ingredients
- 1 medium cauliflower, in florets
- 2 hard-boiled eggs, chopped
- 3 tablespoons whole wheat flour
- 1 teaspoon mild curry powder
- 2 tablespoons margarine
- 450 ml milk
- 1/2 teaspoon dried thyme
- salt and pepper
- 115 g grated mature cheddar cheese
- 1 packet soup crouton
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Instructions
Boil cauliflower in enough salted water to cover, until JUST tender- no more.
Drain well.
Arrange in a shallow ovenproof dish with the chopped egg.
Put flour, margarine, curry powder and milk in a saucepan.
Bring slowly to the boil, stirring well, until thickened and smooth.
Stir in the thyme and seasoning and simmer for 1-2 minutes.
Remove from heat, and stir in 3/4 of the cheese.
Pour the sauce over the cauliflower and egg.
Top with remaining cheese and the croutons.
Brown under a hot grill so the cheese is bubbling.
Keep Cooking
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