Cauliflower pointed cauliflower gratin

Name: Cauliflower pointed cauliflower gratin
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g Potatoes; 1 (750 g) Cauliflower; 1 (approx. 600 g) baby pointed cabbage; 1/2 l Vegetable broth; 1 TABLESPOON Sesame; 1 small onion; 1 tablespoon (20 g) butter/margarine; 1 TEASPOON Curry; 1 tablespoon (15 g) Flour; 100 ml Milk; 7-10 Tbsp salt, white pepper; 7-10 Tbsp Grease; 1 (200 g) Package; 7-10 Tbsp gratin cheese

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g Potatoes
1 (750 g) Cauliflower
1 (approx. 600 g) baby pointed cabbage
1/2 l Vegetable broth
1 TABLESPOON Sesame
1 small onion
1 tablespoon (20 g) butter/margarine
1 TEASPOON Curry
1 tablespoon (15 g) Flour
100 ml Milk
7-10 Tbsp salt, white pepper
7-10 Tbsp Grease
1 (200 g) Package
7-10 Tbsp gratin cheese

Directions

1
Wash the potatoes and cook for about 20 minutes. Clean and wash the cauliflower and divide it into florets. Clean, quarter and wash the pointed cauliflower. Cover cauliflower and pointed cauliflower in boiling broth and cook for about 10 minutes. Drain and collect the broth
2
Roast sesame seeds without adding fat until golden yellow, remove. Peel and finely chop the onion. Heat the fat and fry the onion in it. Fry curry and flour briefly. Add 3/8 l vegetable stock and milk, simmer for about 5 minutes. Season to taste with salt and pepper
3
Drain, rinse and peel the potatoes. Cut the pointed cabbage quarters into 3 slices each. Cut potatoes into slices
4
Grease a large gratin dish. Place the potatoes on the edge of the pan. Put cauliflower and pointed cabbage in the middle. Pour sauce over everything. Sprinkle with cheese and sesame seeds. Bake in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes until golden brown
5
Drink: cold beer