Summary

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

Print Recipe Pin Recipe

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.