Recipes for the Soul---Curried Cauliflower Casserole

August 24, 2002

Curried Cauliflower CasseroleTime: 55 minutes (15 min prep, 40 min cooking)Makes: 4-6 servings9 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 peppers, chopped 1/4 cup green sweet peppers, chopped 1/2 cup mushrooms, sliced 1 stalk celery, chopped ---For the Sauce--- 1 1/2 tablespoons butter 1 1/2 tablespoons flour 1 1/4 cups vegetable stock 3/4 cup tomatoes, seeded,skin removed and chopped 1 1/2 tablespoons curry powder salt & pepper 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. ---Prepare the 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.***********My Special Thought To You:

Half Of Doing Anything Is Believing That You Can

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