Cauliflower gratin with sesame

Ingredients for 4 servings:

• 500 g potatoes
• 1 cauliflower
• 1 pointed cabbage
• 375 ml vegetable broth
• 1 tbsp sesame seeds, hulled
• 1 onion(s)
• 2 tbsp butter
• 1 tsp curry
• 1 tbsp flour
• 100 g cream
• 1 pinch of salt
• 1 pinch(s) of pepper
• 1 pinch of nutmeg
• 150 g cheese (Gouda)

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Cook the potatoes in salted water for 15-20 minutes. Clean the cauliflower and cut into florets. Quarter the pointed cabbage, removing the stalk so that the leaves still hold together. Cook the cabbage in broth for approx. 8 minutes, drain, and reserve the broth. Roast the sesame seeds without adding any fat and let cool. Peel and dice the onion. Sauté in butter with curry powder, stir in the flour, pour in ¼ l vegetable broth, add the cream, and simmer for 5 minutes, season with salt and pepper. Season with nutmeg. Rinse the potatoes, peel, and slice. Cut the pointed cabbage quarters into 3 wedges. Place the potato slices along the edge of a gratin dish. Place the cauliflower and pointed cabbage in the middle. Pour the sauce over the cabbage, grate the cheese, and sprinkle with sesame seeds. Bake in the oven (electric oven: 200°C/fan: 180°C) for 25-30 minutes.