Summary

Ingredients

• 750 g potato (s)
• salt
• 1 head Romanesco, 400 g
• 0.5 ½ head cauliflower, 500 g
• 250 g cherry tomato (s)
• 1 medium onion (s)
• 30 g butter, or mararine
• 30 grams flour
• 250 ml vegetable stock (instant)
• 250 ml milk
• 100 g cheese, low in fat, 17% absolute fat, rated
• Cayenne pepper

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Instructions

1. Peel the potatoes, cut into pieces and cook in salted boiling water for about 10 minutes. Cut the romanesco and cauliflower into florets. Cook both in boiling salted water for about 5 minutes. Halve the cherry tomatoes. Finely dice the onion. Drain the potatoes and allow them to evaporate.
2. Heat the fat in a saucepan and sauté the onion cubes. Dust with flour and sweat for about 1 minute. Pour in the stock and milk while stirring and bring to the boil. Let simmer for about 10 minutes. Remove the sauce from the heat and stir in the cheese. Season with salt and cayenne pepper.
3. Put the potatoes, romanesco, cauliflower and tomatoes in an ovenproof dish. Pour the cheese sauce over it and bake the casserole in a preheated oven (electric stove: 200 ° C / convection: 175 ° C) for about 20 minutes. Take out and serve immediately.