Quick And Easy Lightly Curried Cauliflower And Egg Cheese Recipes

CURRY AND CHEESE CAULIFLOWER

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of salted water to a boil; cook cauliflower in the boiling water until slightly tender, about 10 minutes. Carefully remove cauliflower and place, stem-side down, on a baking sheet. Cut cauliflower in half through the stem; lay cut-side down on the baking sheet.
• Combine mayonnaise and curry powder together in a bowl; spread over the cauliflower halves. Sprinkle Cheddar cheese-Monterey Jack cheese over curry-mayonnaise layer.
• Bake in the preheated oven until cheese is melted and bubbling, about 10 minutes.

QUICK CURRIED CAULIFLOWER

Steps:

• Core cauliflower, leaving enough core that it remains whole.
• Mix mayonnaise, Greek yogurt, and curry powder in a bowl.
• Spread curry mixture over cauliflower head to cover; place in deep microwave-safe bowl and cover the bowl with a plate.
• Cook on High in microwave until cauliflower is tender, 9 to 15 minutes; let stand covered for 2 minutes.
• Cut in quarters and serve.

CAULIFLOWER, EGG & POTATO CURRY

Steps:

• Heat a large, deep non-stick frying pan, wok or shallow saucepan over a low heat. Add the oil, stir in the onion and fry over a medium heat for 8-10 minutes, stirring occasionally, until softened and starting to turn golden.
• Stir the chilli, garlic and ginger into the onion mixture and fry for 2 minutes. Raise the heat a little, add the potatoes and cook for 3-4 minutes, stirring frequently, until the outsides are just softening. Stir in the curry paste, cook for 1 minute, then toss in the cauliflower and stirfry for a further 1 minute to coat.
• Pour the coconut milk into the pan and stir thoroughly. Add some salt, raise the heat and bring to the boil, stirring frequently, then half cover the pan and reduce to a slow simmer. Cook the curry for 20-25 minutes, stirring often, until the sauce has thickened slightly and the vegetables are tender.
• Half bury the eggs yolk-sides up in the sauce, then cover and continue to simmer gently for a further 1-2 minutes to heat through. Serve with a scattering of toasted almonds, if liked, and coriander.

QUICK CAULIFLOWER CHEESE

Steps:

• In a small bowl, mix the cheese with the breadcrumbs and parsley, and set aside. Put the cauliflower florets in a large saucepan, cover with water and a splash of milk (this stops the cauliflower smelling) and bring to the boil. Cook for 2-3 mins until tender, then drain.
• In a separate saucepan, pour in the milk, add the onion and some seasoning, bring to the boil, then take off the heat. In a small saucepan, make a roux by melting the butter slowly, then adding the flour, stirring to make a paste. While still over a low heat, add the boiled milk, discarding the onion. Using a whisk, beat the milk together with the roux and bring to the boil. Cook for 2 mins until the sauce is lovely and thick - make sure the heat is not too high, otherwise it will catch on the bottom and burn.
• Heat oven to 200C/180C fan/gas 6. Transfer the cooked cauliflower to a casserole dish, pour over the sauce and top with the cheese and breadcrumb mix. Bake in the oven for 20 mins until golden and bubbling.

CURRIED CAULIFLOWER GRATIN

Steps:

• Pre-heat your oven to 230c (
• Cut your cauliflower into florets and set aside.
• Chop any remain stem finely, discarding and tough bits. You should have a good cup of chopped stem when finished. Set aside.
• Heat a large pot of water until boiling. Add the cauliflower florets in two batches and cook for 2 - 3 minutes.
• Remove with a strainer and place in a gratin pan or similar.
• Heat the butter/oil in a pan over medium heat and add the onions, garlic and herbs. Fry until the onion becomes soft and translucent.
• Now add the chopped cauliflower stems and just enough water to almost cover the cauliflower.
• Simmer until the stems are very well cooked and soft. I used about 200ml of water but you may need to use more.
• Continue to simmer until the water bubbles away and then add the cream, curry powder and chilli powder.
• Remove the herbs and place this mixture in a blender with the cheese. Blend until very smooth.
• Pour this sauce over the par-cooked cauliflower florets and toss to coat.
• Season with salt and pepper to taste and cover with the breadcrumbs.
• Place in the oven and bake until the cauliflower is steaming hot and cooked through and the breadcrumbs are lightly toasted.
• Serve immediately.

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.

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.

EASY CHEESY POTATO & CAULIFLOWER CASSEROLE

Steps:

• Pre-heat oven to 350F (180 C). Lightly drizzle a medium baking dish with olive oil.