Curried Cauliflower Casserole

• 9 ounces linguine, cooked
• 1 head cauliflower, cleaned cut into small florets
• 3 hot chili peppers, finely chopped
• 1 tablespoon butter
• 14 cup sweet red pepper, chopped
• 14 cup green sweet pepper, chopped
• 12 cup mushroom, sliced
• 1 stalk celery, chopped
• 1 12 tablespoons butter
• 1 12 tablespoons flour
• 1 14 cups chicken stock or 1 14 cups vegetable stock
• 34 cup tomatoes, seeded,skin removed and chopped
• 1 12 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. ---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.

linguine, cauliflower, hot chili peppers, butter, sweet red pepper, green sweet pepper, mushroom, celery, butter, flour, chicken, tomatoes, curry powder, salt

Taken from www.food.com/recipe/curried-cauliflower-casserole-36785 (may not work)