Cauliflower ragout with mini salami

Name: Cauliflower ragout with mini salami
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Head Cauliflower (about 1 kg); 500 g Broccoli; 5 TABLESPOONS Butter or margarine; 50 g Flour; 200 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 7-10 Tbsp Curry Powder; 2 Mini salami; 1 TEASPOON Oil; 7-10 Tbsp Parsley

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Head Cauliflower (about 1 kg)
500 g Broccoli
5 TABLESPOONS Butter or margarine
50 g Flour
200 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
7-10 Tbsp Curry Powder
2 Mini salami
1 TEASPOON Oil
7-10 Tbsp Parsley

Directions

1
Clean and wash the cauliflower and broccoli and divide into small florets. Bring 1 1/2 litres of salted water to the boil in a large pot and cook the cauliflower for 8-10 minutes. Add broccoli 5 minutes before the end of the cooking time and cook. Take out the vegetables and keep the vegetable water.
2
Melt the fat, sprinkle in the flour while stirring and sweat lightly over low heat. Measure out 500 ml vegetable water. Add vegetable water and cream bit by bit while stirring, bring to the boil and simmer for about 5 minutes. Season to taste with salt, pepper, nutmeg and 1 teaspoon curry powder.
3
Heat the vegetables in the sauce. Cut mini salami into thin slices. Arrange vegetables in bowls, sprinkle with slices of salami and curry powder and garnish with parsley if desired. Baguette tastes good with it.