Cauliflower, Gratinated with Cheese and Leek Sauce

by Editorial Staff

Summary

Prep Time 25 mins
Total Time 25 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 450 g cauliflower, cleaned, cut into florets
  • 2 potato (s), large
  • 100 g cherry tomato (s)
  • Fat for the shape

For the sauce:

  • 1 leek
  • 25 g butter
  • 1 clove (s) garlic, pressed through
  • 3 tablespoon flour
  • 300 ml milk
  • Salt and pepper,
  • 0.5 teaspoon ½ paprika powder
  • 75 g cheese, rated (recommended: half Parmesan, half Gouda or Emmentaler)
  • 2 tablespoon parsley, chopped
Cauliflower, Gratinated with Cheese and Leek Sauce
Cauliflower, Gratinated with Cheese and Leek Sauce

Instructions

  1. Pre-cook the cauliflower florets and peeled, diced potatoes in salted water for 10 minutes, then drain. Spread in a deep, greased casserole dish, pour the tomatoes on top. Preheat the oven to 180-200 degrees.
  2. For the sauce, cut the leek into thin rings. Sauté together with the garlic in the butter for 1 minute, stir in the flour and sweat for another minute. Gradually add the milk and stir well. Season with salt, pepper and paprika and stir in 50 g cheese, bring to the boil. Spread the sauce over the vegetables, sprinkle with the rest of the cheese and bake until the cheese browns.
  3. Serve sprinkled with chopped parsley.

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