Roasted cauliflower in vegetable curry sauce

Name: Roasted cauliflower in vegetable curry sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Head Cauliflower (about 750 g); 7-10 Tbsp Salt; 200 g Spring onions; 200 g Mushrooms; 3 TABLESPOONS Butter or margarine; 1 TABLESPOON Wholemeal flour; 1 TEASPOON Curry; 7-10 Tbsp crushed chili; 7-10 Tbsp a few squirts of lemon juice; 1-2 TABLESPOONS Fresh cream; 2 discs Wholemeal toast; 1 Egg; 7-10 Tbsp Parsley

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Head Cauliflower (about 750 g)
7-10 Tbsp Salt
200 g Spring onions
200 g Mushrooms
3 TABLESPOONS Butter or margarine
1 TABLESPOON Wholemeal flour
1 TEASPOON Curry
7-10 Tbsp crushed chili
7-10 Tbsp a few squirts of lemon juice
1-2 TABLESPOONS Fresh cream
2 discs Wholemeal toast
1 Egg
7-10 Tbsp Parsley

Directions

1
Clean and wash the cauliflower. Do not remove the stalk completely. Cover with boiling salted water and cook for about 15 minutes. Clean and wash the rest of the vegetables. Cut spring onions into pieces and quarter mushrooms.
2
Fry both in a tablespoon of hot fat for three minutes while turning. Dust with flour and curry. Deglaze with 1/2 litre cauliflower stock and bring to the boil while stirring. Season to taste with salt, crushed chilli and lemon juice.
3
Refine with crème fraîche. Drain the cabbage and carefully cut it into slices one centimetre thick. Finely grate the toast and whisk the egg. Turn cabbage slices one after the other in egg and toast.
4
Fry in the remaining hot fat from both sides until golden brown and serve garnished with parsley.