Cauliflower casserole with smoked pork

Ingredients for 3 servings:

• 1 small head of cauliflower
• 1 tsp, leveled nutmeg, freshly grated
• n. B. Salt
• 400 g Kasseler Kamm, diced
• 3 tbsp, heaped wheat flour
• 2 tbsp, heaped paprika powder, sweet
• 1 tsp, levelled white pepper, finely ground
• extra clarified butter for frying
• 25 g butter, mildly soured
• 25 g wheat flour
• 100 ml vegetable broth, home-cooked
• 100 ml whole milk
• 50 ml whipped cream
• 100 g Cheddar cheese, grated
• 50 g Parmesan, freshly grated
• n. B. Salt and pepper, white, finely ground

Instructions

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

topped with a delicious cheese sauce

Wash the cabbage, cut the florets from the stalk, and cook in boiling salted water with nutmeg for about 15 minutes until al dente. Remove the florets with a slotted spoon and refresh in iced water. Once cool, place them in a colander, covered, and set aside. Mix the flour with paprika and pepper in a plastic bag and coat the 2-cm cubes of meat evenly in the flour. Brown the cubes, which have been dusted in the colander, evenly in a greased, hot pan. Remove with a slotted spoon, deflate on kitchen paper, and set aside, covered, as well. To make the sauce, combine the butter and flour and make a light roux, stirring constantly. Deglaze with the stock, milk, and cream, and cook for about 5 minutes, stirring constantly, until creamy. Melt the Cheddar and Parmesan in the sauce, and season with salt and pepper. Spread the meat cubes evenly in a small casserole dish and layer the cauliflower on top. Cover with the cheese sauce. Place the dish on the middle rack of a preheated oven at 180°C (top/bottom heat) and bake for about 15-20 minutes, until the cheese sauce begins to brown. Serve.