Cauliflower with cheese mustard sauce and tortilla chips

Name: Cauliflower with cheese mustard sauce and tortilla chips
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 800 g Potatoes; 1 (approx. 1.2 kg) Cauliflower; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 150 g medieval Gouda; 1 Onion; 2 TABLESPOONS + some butter; 2 (30 g) slightly heaped tbsp. flour; 100 ml Milk; 3-4 Tsp medium hot mustard; 25 g Tortilla chips; 2 mild pickled green peppers

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

800 g Potatoes
1 (approx. 1.2 kg) Cauliflower
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
150 g medieval Gouda
1 Onion
2 TABLESPOONS + some butter
2 (30 g) slightly heaped tbsp. flour
100 ml Milk
3-4 Tsp medium hot mustard
25 g Tortilla chips
2 mild pickled green peppers

Directions

1
Cover the potatoes and boil them in water for about 20 minutes. Clean the cauliflower, cut into florets, wash and cook covered in 1/2 l boiling salted water for about 8 minutes.
2
Meanwhile grate the cheese finely. Peel and chop the onion. Drain the cauliflower and collect the vegetable water.
3
Heat 2 tablespoons of butter in a saucepan. Fry the onion until transparent. Dust with flour and briefly sauté lightly. Stir in milk and vegetable water, bring to the boil and simmer for about 5 minutes. Stir in half of the cheese and melt in it.
4
Season to taste with mustard, salt, pepper and nutmeg.
5
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Quench, peel and quarter potatoes.
6
Grease a casserole dish. Put potatoes and cauliflower in the dish. Pour the sauce over them. Sprinkle with the remaining cheese and bake in a hot oven for about 30 minutes. Distribute the chips and peppers on the casserole dish about 5 minutes before the end of the baking time.