The 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?
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.
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.
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?
- 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
- Boil the cauliflower in salted water until just tender. Drain and set aside
- Arrange the cauliflower in a shallow oven proof dish and scatter the chopped egg
- 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
- Remove the milk mixture from the pan, stir in three quarters of the cheese
- Pour the sauce over the cauliflower, scatter more cheese and bacon. Brown them under a grill until golden brown. Serve!