Cauliflower and sweet potato casserole

Ingredients for 2 servings:

• 250 g cauliflower florets
• 250 g sweet potatoes
• 150 g potatoes
• 1 tbsp butter
• 1 tbsp flour
• 125 ml vegetable stock
• 1 tsp horseradish, hot (jar)
• salt and pepper
• nutmeg
• Lemon pepper
• ½ cup cream
• 80 g cheese, grated
• Fat for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

vegetarian

Blanch the cauliflower florets in a little salted water. Drain over a sieve and set aside. Peel the sweet potatoes and potatoes, cut into slightly thicker slices, and boil in salted water until just al dente. Drain the water and set the potatoes aside. Melt the butter in a saucepan, add 1 tablespoon of flour, and add enough vegetable stock, stirring constantly, to reach the desired consistency. Add the spicy horseradish. Season with salt, nutmeg, and lemon pepper, and finish with the cream. Grease a suitable baking dish and arrange the mixed potato and sweet potato slices on the bottom layer. Season with salt and pepper. Arrange the blanched cauliflower florets on top, followed by another layer of mixed potato slices. Season with salt and pepper. Finally, pour the horseradish sauce over everything and sprinkle with grated cheese. Bake in a preheated oven at 180°C (convection oven) for about 30 minutes until golden brown. Tip: If desired, you can toast 3 tablespoons of breadcrumbs in a little butter in a small pan and sprinkle them over the finished casserole.