Summary

Ingredients

• 1 cauliflower
• 6 potato (s), floury
• 40 g butter
• 1 tablespoon oil for the mold
• 40 grams flour
• 100 g cheese (Emmentaler), rated
• salt
• pepper
• nutmeg
• 100 ml milk
• 1 pineapple (alternatively can pineapple)
• 1 chilli pepper (s), red
• 150 ml vegetable stock (from cauliflower)

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Instructions

1. Boil the potatoes as jacket potatoes and peel them. Clean the cauliflower, cut into florets and cook for about 10-12 minutes.
2. Melt butter. When it is hot enough (do not let it turn brown), stir the flour into the butter and gradually stir in the broth. Then fill up with milk. Stir well to create a smooth sauce. Season to taste with salt, nutmeg and pepper.
3. Grease a baking dish. Cut the potatoes into slices, then add a little salt and pepper. Pour half of the bechamel sauce and the cheese over the potatoes. Place the cauliflower florets on top, sprinkle with the rest of the sauce and cheese.
4. Bake in the preheated oven at 220 ° C on the middle rack for about 10-15 minutes.
5. In the meantime, peel the pineapple, remove the woody center and cut the rest into pieces. Catch the juice in the process. Clean and halve the chilli pepper and remove the seeds. Puree together with the pineapple and a little salt to make puree. Then serve this sauce with the hot casserole.
6. Tip: This sauce can also be served with other dishes.