Best Quick And Easy Lightly Curried Cauliflower And Egg Cheese Recipes

QUICK AND EASY, LIGHTLY CURRIED CAULIFLOWER AND EGG CHEESE

Steps:

• 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.

CURRIED CAULIFLOWER OVER FRAGRANT EAST INDIAN BASMATI RICE

Steps:

• PREPARE the FRAGRANT EAST INDIAN BASMATI RICE (MADE EASY) recipe here, while following the preparation instructions on Recipe #408115 (You may prepare the recipe on that page if desired, but follow only the BASIC RECIPE version): 2 cups water, 1/2 teaspoon salt, 1 teaspoon coconut oil or ghee or olive oil, 1-2 pinch ground cardamom, 1-2 pinch ground cinnamon, 1-2 pinch ground coriander, 1-2 pinch ground cumin, 1 cup basmati rice); KEEP prepared rice warmed on low heat.
• SLOWLY heat 2 tablespoons coconut oil or light olive oil in a 3 quart saucepan over medium-low heat.
• CHOP one medium onion, two medium tomatoes, and one seeded fresh jalapeno pepper; ADD to heated saucepan and stir as needed.
• MEANWHILE, trim the cauliflower florets into 1-inch pieces and add to saute mixture.
• STIR in 1/3 cup cashew pieces, 3 tablespoons chopped cilantro, 2 tablespoons ginger garlic paste, 2 teaspoons curry powder, 1 1/2 teaspoons garam masala, 1 teaspoon chili paste, 1 teaspoon unseasoned chili powder, 1 1/4 teaspoons sea salt, and 1 teaspoon sugar.
• COVER saucepan and cook mixture over medium low heat, stirring occasionally, until cauliflower is tender yet firm.
• SPRINKLE 3 tablespoons flour evenly over saute mixture; STIR until well blended.
• POUR in 1 (13.5 oz) can coconut milk and 1 cup milk.
• RAISE heat to medium and cook, stirring often, until thickened; STIR in 1 1/2 tablespoons plain yogurt; SEASON to taste with sea salt if needed.
• SERVE over steamed basmati rice; GARNISH very lightly with chopped fresh cilantro or flaked coconut if desired; ENJOY!

CAULIFLOWER AND EGG CHEESE

Steps:

• 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.

CURRIED CAULIFLOWER

Steps:

• Cook cauliflower in boiling salted water until tender-crisp.
• Drain.
• Put cauliflower in an oven-safe casserole dish.
• Combine milk, soup, mayonnaise, cheese and curry powder.
• Pour over cauliflower.
• Combine butter and cracker crumbs.
• Sprinkle over cauliflower.
• Bake at 350 degrees F for 30 minutes.