Roasted cauliflower and beans

Ingredients for 2 servings:

• 100 g beans
• 4 small potatoes
• 2 tomatoes
• ½ cauliflower
• 2 small onions
• 6 corner(s) of processed cheese
• Oil for brushing
• 100 g butter
• 1 tbsp tomato paste
• 4 tsp pepper
• 4 tsp paprika powder
• 2 tsp salt
• 250 ml water
• 1 cube of stock

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

vegetarian

First, preheat the oven to 200°C. Meanwhile, peel the potatoes and cut them into strips using a paring knife. Season the strips with salt, pepper, and paprika, then spread them on a baking sheet greased with oil and bake for about 10 minutes. Trim the beans and divide the cauliflower into florets. Wash the vegetables and cook them in salted water until al dente. Peel and dice the onions. Heat the butter in a pan and sauté the onions until translucent. Dice the tomatoes, add them to the onions, and sauté briefly. Set everything aside. By now, the beans and cauliflower should be cooked; then drain them. Fry the beans in the pan with butter for about 5 minutes. Remove the potatoes from the heat. Mix the potatoes and add the tomato and onion mixture. Add the beans and cauliflower. Cut the cheese wedges in half and divide them among the vegetables. Finally, mix the tomato paste and broth with warm water and pour over the vegetables. Bake the casserole at 200°C for about 15 minutes.