Cauliflower gratin
easy
90 mins
90 mins
Ingredients
- 500 g Potatoes
- 1 (approx. 700 g) small head cauliflower
- 1 (approx. 600 g) small head pointed cabbage
- 3/8 l Vegetable broth
- 10 g peeled sesame (approx. 1 tablespoon)
- 1 small onion
- 20 g Butter or margarine
- 1 TEASPOON Curry
- 15 g Flour
- 100 g Whipped cream
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Nutmeg
- 150 g gratin cheese
- 7-10 Tbsp Grease
Directions
- 1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Clean and wash the cauliflower and cut it into florets. Clean, quarter and wash the pointed cauliflower. Bring the stock to the boil, cover and cook the cauliflower and the pointed cabbage quarters for about 10 minutes. Pour onto a sieve and collect the stock.
- 2
Roast sesame seeds in a pan without fat and let them cool down. Peel and finely dice the onion. Heat the fat in a pan and sauté the onion and curry. Stir in flour, sweat briefly and pour on 1/4 litre of vegetable stock while stirring. Add cream and let the sauce simmer for about 5 minutes. Season to taste with salt, pepper and nutmeg. Drain the potatoes, rinse with cold water and peel. Cut the potatoes into slices. Cut the pointed cabbage quarters into 3 slices each. Grease a gratin dish and place the potato slices in flakes on the edge of the dish.
- 3
Season to taste with salt, pepper and nutmeg. Drain the potatoes, rinse with cold water and peel. Cut the potatoes into slices. Cut the pointed cabbage quarters into 3 slices each. Grease a gratin dish and place the potato slices in flakes on the edge of the dish. Put cauliflower and pointed cabbage mixed in the middle and pour the sauce over everything. Sprinkle with cheese and sesame seeds and bake in a preheated oven (electric: 200 °C / gas: level 3) for 30-35 minutes until golden brown
Nutrition Facts
390 kcal
25 g
24 g
19 g
More Delicious Recipes
