Curried Cauliflower Casserole |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Ingredients:
9 ounces linguine, cooked |
1 head cauliflower, cleaned cut into small florets |
3 hot chili peppers, finely chopped |
1 tablespoon butter |
1/4 cup sweet red pepper, chopped |
1/4 cup green sweet pepper, chopped |
1/2 cup mushroom, sliced |
1 stalk celery, chopped |
1 1/2 tablespoons butter |
1 1/2 tablespoons flour |
1 1/4 cups chicken stock or 1 1/4 cups vegetable stock |
3/4 cup tomato, seeded,skin removed and chopped |
1 1/2 tablespoons curry powder |
salt & pepper |
Directions:
1. Steam the cauliflower florets for 5 minute (longer if you do not like crisp vegetables).
2. Melt the butter in a skillet over medium heat; saute mushrooms, celery, peppers& chili for 3 minutes.
3. Arrange steamed cauliflower florets in a casserole dish and place sauted vegetables evenly on and around the cauliflower.
4. -Preparethe Sauce-.
5. Mix the flour& curry powder together.
6. Heat butter in a skillet stir in the flour/curry whisk for about 2 minutes.
7. Gradually add stock, whisking as you go.
8. Cook over low heat until thickened; add tomatoes,.
9. then season to taste.
10. Pour the sauce over the cauliflower, bake covered in 350F oven for 30 minutes; uncover; bake for 10 more minutes.
11. Serve over cooked linguini.
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