For a company meal, this dish can assembled ahead of time without baking. Just cover and refrigerate. When your company is about to arrive, uncover and bake. (The dish may take a few minutes longer to bake if it is still cold.)
Serves 6.
Ingredients:
- 2 c cauliflower, broken into small florets
- 1 large carrot, peeled and sliced
- 1 c milk, divided use
- juice of 1/2 lemon
- 1 Tbsp olive oil
- 2 Tbsp butter, divided use
- 2 stalks of celery, finely chopped
- 1/4 c onion, finely chopped
- 1/4 c bell pepper, finely chopped
- 1 tsp curry powder
- 1 tsp turmeric
- 1 tsp dried marjoram
- 1/8 tsp white pepper
- 1/4 tsp kosher salt
- 1 Tbsp all-purpose flour
- 1 1/2 c sharp cheddar cheese, shredded
- 1 c self-rising corn meal mix ( or use 1/2 c baking mix plus 1/2 c cornmeal)
- 1 egg, beaten lightly
- 1 Tbsp raw wheat germ
Directions:
- Preheat oven to 350 degrees. Butter an 11?x7?x2? baking pan.
- Boil about 3 cups of salted water in a large pot. Add cauliflower and carrots and bring back to the boil. Turn heat to medium and continue to simmer about 8 minutes. Drain and set aside.
- Mix milk and lemon juice and allow to stand a few minutes. This makes soured milk which will be used in the vegetable curry and in the cornmeal topping.
- In large skillet, heat olive oil and 1 Tbsp of butter. Saute celery, onions and bell pepper until tender, adding spices and seasoning in last minute. Stir in the flour and blend a few seconds. Add 1/2 cup of the soured milk and all of the cheddar cheese. This should be a thick mixture. Blend well; fold in the cauliflower and carrots and set aside.
- In medium bowl, blend the corn meal mix, egg, the remaining soured milk (1/2 c), and the remaining tablespoon of butter, melted.
- Spoon the curried mixture evenly into the baking pan, topping with the cornmeal batter. Smooth the top and sprinkle with wheat germ. Bake for about 20 minutes, or until the curry begins to bubble at the edges. Wait about 5 minutes to cut into squares. Serve hot with a baked potato.