Cauliflower casserole with potatoes and pork fillet

Ingredients for 4 servings:

• 1 head of cauliflower
• 500 g potatoes
• ½ kg pork fillet(s)
• ¾ liter of milk
• 300 g cheese (Edam), grated
• 2 tbsp flour
• 100 g butter
• 2 tbsp broth, granulated
• salt and pepper
• nutmeg
• Water (salt water)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash the cauliflower, divide it into florets, and cook in salted water until al dente. Peel the potatoes and cook them in salted water until al dente. Season the pork fillets with salt and pepper and sear them briefly on both sides in a pan. Drain the fat on kitchen paper. For the sauce, put the butter in a saucepan, heat it, and make a roux with the flour. Deglaze with the milk, stirring constantly, and bring to a boil along with the vegetable stock. Remove from the heat, add 150g of cheese, and season with salt, pepper, and nutmeg. Place the cauliflower and potatoes in a greased baking dish, place the pork fillets on top, and pour the sauce evenly over them. Sprinkle with the remaining cheese and bake at 200°C until the cheese is nicely browned.