Cookbook Challenge (Egg) – Cauliflower with egg, cheese and bacon

cookbook challengeThe motivation of this challenge is to go back to old cookbooks that I have long forgotten and has been collecting dust over the years. There are some which I am constantly using and some are just totally neglected. For this challenge, I searched through my neglected pile of cookbooks. I was not looking for desserts but something savoury. And I know for this theme we needed to showcase the egg but for some reason, I don’t think this recipe that I selected did and it is more cheese than egg. But hey, you love cheese as much as I do right?

Cauliflower and egg

Cauliflower and egg


I used a vegetarian cookbook, Inspired Vegetarian by Christine Ingram. This cookbook was purchased when I was going through a vegetarian phase and cooked many meals inspired by it. The recipes are simple and easy to follow. It is still a well loved book even though it has been sitting on the shelf for the last few years, untouched.

Prepping dish

Prepping dish

There is, of course, no bacon in the original recipe but I am no longer a vegetarian and instead of adding croutons, I opted for bacon.

Topped with bacon

Topped with bacon

Just need to make sure that the milk mixture is thicken before pouring into the oven proof dish. And seriously, load it up with cheese like I did. No regrets!

Do you prefer more cheese or bacon in this dish?

Cauliflower with egg, cheese and bacon

Cauliflower with egg, cheese and bacon

Ingredients:

  • 1/2 head of cauliflower or 300g of cauliflower florets
  • 2 strips of steaky bacon
  • 2 eggs, hard boiled, peeled and chopped
  • 11/2tsp of wholemeal flour
  • 1/2tsp mild curry powder
  • 100ml of milk (full cream)
  • 15g of butter
  • 1/2tsp of dried thyme
  • 100g of Raclette or mature cheese, grated

Method:

  1. Boil the cauliflower in salted water until just tender. Drain and set aside
  2. Arrange the cauliflower in a shallow oven proof dish and scatter the chopped egg
  3. Put the flour, curry powder, butter and milk a saucepan. Bring to boil slowly, stir until thickened and smooth. Stir in the thyme, seasoning and allow the sauce to simmer for a couple of minutes
  4. Remove the milk mixture from the pan, stir in three quarters of the cheese
  5. Pour the sauce over the cauliflower, scatter more cheese and bacon. Brown them under a grill until golden brown. Serve!