Cauliflower casserole with sausage balls and potatoes

Ingredients for 6 servings:

• 1 large cauliflower
• 7 potatoes
• 8 sausages, coarse
• 200 ml milk
• 2 tbsp flour, heaped
• 30 g butter
• 100 g cheese, grated
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Clean the cauliflower, cut into florets, and cook in salted water for about 10 minutes. Drain, reserving the cooking water. Remove the sausage casings and form into balls. Brown in a pan and keep warm. Peel the potatoes, dice them, and cook in salted water for about 15 minutes. Heat the butter in a saucepan and whisk in the flour. Remove the pan from the heat (this prevents the roux from clumping immediately!). Add about 200 ml of the cauliflower stock, stirring continuously. Then stir in the milk and bring to a boil while stirring. If the sauce is still too thick after boiling, stir in more milk or cauliflower stock. Season the sauce with salt, pepper, and nutmeg. Place the cauliflower florets in a baking dish, layer the sausage balls and potatoes on top. Pour the light sauce over everything. Finally, sprinkle with cheese. Preheat the oven to 200°C fan/convection oven and bake the casserole for 20 minutes until golden brown.