Summary
| Prep Time | 35 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 kg cauliflower, divided into florets
- 300 g potato (s), cooked from the day before, diced
- 0.5 teaspoon ½ salt for the cooking water
- 2 tablespoon butter
- 2 tablespoon flour
- 0.5 tablespoon ½ curry powder, mild
- 300 ml milk
- 200 ml chicken broth
- 170 g ham, cooked diced
- 1 tablespoon lemon juice
- 120 g peas, frozen
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Put cauliflower in a saucepan and cook in salted water for about 8 minutes, then drain.
- Melt the butter in a saucepan and dust the flour over it and sauté over a medium heat for about 2 minutes. Now sweat the curry powder briefly and deglaze with milk and chicken stock and stir until smooth. Simmer at a mild temperature for approx. 4 minutes. Season with salt, pepper and lemon juice. Now mix the potatoes, peas, ham and cauliflower and place in a greased baking dish. Pour the curry sauce over it and place in the oven preheated to 180 ° C and bake for 20-25 minutes.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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