Baked cauliflower with almond flakes

Ingredients for 4 servings:

• 1 cauliflower
• 12 potatoes
• 250 g ham, cooked
• 1 can of mushrooms
• 2 garlic cloves
• 1 tbsp flour
• 100 g cheese (Emmental), grated
• 1 bunch of parsley
• 50 g almonds, sliced
• Salt
• pepper
• Paprika powder
• oil
• Butter, cut into flakes
• 200 g cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

without ham suitable as a vegetarian dish

Wash and chop the parsley. Cut the cauliflower into medium-sized florets, wash them, and boil in salted water until soft. Peel the potatoes and boil them in salted water. For the sauce, cut the ham into thin strips about 1 cm long, peel and finely chop the garlic cloves. Mix the cream with the flour until lump-free. Sauté the ham, garlic, and mushrooms in hot oil, stirring occasionally. Pour over the cream, thickened with the flour, season with paprika, and simmer over low heat for another 5-10 minutes. Carefully drain the cauliflower so the florets don’t get crushed, then drain the potatoes. Layer the potatoes on the bottom and sides of a baking dish, then place the cauliflower florets on top. Spread the sauce over the potatoes. Sprinkle with the chopped parsley and scatter the grated cheese over the top. Finally, sprinkle with the flaked almonds and add the butter. Bake the casserole in an unheated oven at 200°C for about 30 – 45 minutes until the cheese has formed a nice crust.