1 medium size cauliflower, broken into large florets
1 medium onion, sliced
2 eggs, hard boiled, peeled and chopped
1 TBSP mild curry powder
1 10 oz can cream of celery soup
½ cup milk
1/2 tsp dried thyme
salt & freshly ground black pepper, to taste
4 ounces (1 cup) sharp cheddar cheese, grated
1 cup croutons
Boil the cauliflower and onion in enough salted water to cover until they are just tender; Drain well. Arrange the cauliflower and onion in a shallow ovenproof dish. Scatter the chopped egg over the cauliflower and onion. Sprinkle with salt and pepper to taste.
In a saucepan, mix the soup, milk and curry powder and bring to a boil, stirring. Add in the thyme (and additional salt and pepper to taste if needed) and allow sauce to simmer for a minute or two. Remove from the heat and stir in about three quarters of the cheese. Pour the sauce over the cauliflower. Scatter the croutons over the sauce and sprinkle with the remaining cheese. Brown under a hot broiler until golden and serve.