Cauliflower gratin

Name: Cauliflower gratin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 small cauliflower (750 g each); 7-10 Tbsp Salt; 500 g medium-sized potatoes 250 g fresh mushrooms; 250 g Tomatoes; 2 TABLESPOONS Oil; 30 g Butter or margarine; 30 g Flour; 1/2 l clear broth (instant); 1/2 (75 g) Becher Crème fraîche; 100 g Preparation of cream cheese (50%); 1-2 TABLESPOONS Curry; 7-10 Tbsp Pepper; 7-10 Tbsp Parsley; 7-10 Tbsp Grease

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 small cauliflower (750 g each)
7-10 Tbsp Salt
500 g medium-sized potatoes 250 g fresh mushrooms
250 g Tomatoes
2 TABLESPOONS Oil
30 g Butter or margarine
30 g Flour
1/2 l clear broth (instant)
1/2 (75 g) Becher Crème fraîche
100 g Preparation of cream cheese (50%)
1-2 TABLESPOONS Curry
7-10 Tbsp Pepper
7-10 Tbsp Parsley
7-10 Tbsp Grease

Directions

1
Clean and wash the cauliflower. Cook in boiling salted water for about 15 minutes. Peel, wash and slice the potatoes. Clean, wash and slice mushrooms and tümats.
2
Fry the mushrooms and potato wedges one after the other in hot oil until golden brown. Heat the fat in a pot and sauté the flour in it. Gradually deglaze with broth while stirring. Bring sauce to the boil and simmer for 5 minutes.
3
Stir in crème fraiche and cheese. Add curry. Season with salt and pepper. Put cauliflower, potatoes, mushrooms and tomatoes in a greased casserole dish. Pour sauce over it. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 15-20 minutes.
4
Sprinkle cauliflower with curry and garnish with parsley leaves.