Cauliflower and potato casserole with curry sauce

Ingredients for 4 servings:

• 750 g cauliflower
• 500 g potatoes
• Water (salt water)
• 200 g cooked ham
• 2 tbsp butter
• 2 tbsp flour
• 1 tbsp curry powder
• 300 ml milk
• 200 ml water
• 1 tbsp instant broth
• pepper
• Sugar
• lemon juice

Instructions

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

Divide the cauliflower into florets. Peel and quarter the potatoes. Cook the cauliflower and potatoes together in boiling salted water for about 10 minutes, then drain. For the sauce, melt the butter in a saucepan, sauté the flour and curry powder, and then deglaze with milk and water. Season with pepper, lemon juice, and a pinch of sugar. The sauce can be a little thicker, as the cauliflower will release a little liquid and thin the sauce evenly. Place the cauliflower and potatoes in a baking dish. Cut the ham into thin strips and arrange on top. Now pour the sauce evenly over the vegetables and ham. You can also use fresh turkey, chicken, or pork instead of cooked ham. However, this should be seared in a pan before being poured over the vegetables. Bake at 200°C (convection oven) for about 30 minutes.