Ingredients
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1 medium cauliflower, chopped into florets
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1 medium onion, sliced
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2 eggs, hard-boiled, peeled and chopped
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3 tablespoons whole meal flour
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1 teaspoon mild curry powder
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2 tablespoons butter or 2 tablespoons margarine
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2 cups milk
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1/2 teaspoon dried thyme
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4 ounces mature cheddar cheese, grated
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1/2 cup crouton
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salt & fresh ground pepper
Instructions
- Boil cauliflower and onion in enough salted water to cover, until they are just tender. (10 - 15 minutes) Be careful not to overcook. Drain well.
- Arrange the cauliflower and onion in a shallow ovenproof dish, and scatter over the chopped egg.
- Put the flour, curry powder and butter/margarine in a saucepan, and cook gently, stirring constantly, to a smooth paste. Add the milk gradually, stirring all the time, gradually bring to the boil, stirring well, until thickened and smooth.
- Stir in the thyme and seasoning and allow the sauce to simmer for a minute or two.
- Remove from the heat, and stir in about 3/4 of the cheese.
- Pour the sauce over the cauliflower, scatter over the croutons, and sprinkle with the remaining cheese.
- Brown under a hot grill until golden and serve. Delicious with thick crusty bread.