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 croutons
Directions:
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.
Servings: 3-4
Time preparation: 5 min.
Time total: 20 min.