Cauliflower bake

STEP BY STEP

Let's make something delicious.

1. 01

   Peel the potatoes and cut into roughly 2 cm cubes. Remove the leaves from the cauliflower, divide into small florets and wash. Peel the remaining stalk if necessary and chop into small pieces. Cook the potato cubes in salted water for about 10 minutes. After about 5 minutes, add the juice of half a lemon, the cauliflower florets and the chopped stalk, then cook everything together for the remaining 5 minutes.

2. 02

   Melt the butter in a saucepan. Peel and dice the onion and garlic, then gently fry in the butter. Stir in the flour and cook briefly without browning. Gradually whisk in the cream and stock. Bring to the boil, stirring occasionally, then simmer until the sauce has thickened. Season with mustard, sour cream, nutmeg, salt and pepper. Stir in the Emmental.

3. 03

   Grease a baking dish (approximately 20 x 30 cm). Drain the potatoes and cauliflower and spread evenly in the dish. Slice the leek into rings and mix through. Pour the cream sauce evenly over the vegetables and sprinkle with Cheddar.

4. 04

   Bake the cauliflower bake on the middle shelf of a preheated oven at 180°C (conventional oven) for about 35 minutes.

5. 05

   Wash the parsley and shake dry. Pick off the leaves and finely chop them. Remove the cauliflower bake from the oven and serve sprinkled with parsley.