Cauliflower – Potato – Casserole with Curry Sauce

5 from 6 votes
Total Time 30 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 99 kcal


  • 1 head Cauliflower fresh
  • 500 g Potatoes
  • 2 tbsp Butter
  • 2 tbsp Flour
  • 1 tbsp Curry
  • 250 ml Milk
  • 250 ml Water
  • 1 tbsp Instant broth
  • Pepper, sugar, lemon juice


  • Divide the cauliflower into florets. Peel and quarter the potatoes. Cook the cauliflower and potatoes together in boiling salted water for about 10 minutes and then drain.
  • For the sauce, melt the butter in the pan, sweat the flour and curry powder and then deglaze with milk and water. Season to taste with pepper, lemon juice and a little sugar. The sauce can be a bit thicker, because the cauliflower gives off a little more liquid and then thins the sauce a little more.
  • Put cauliflower and potatoes in a baking dish. Spread the sauce evenly over the vegetables.
  • Bake at 200 ° C for approx. 30 minutes.
  • Simple but delicious 🙂


Serving: 100gCalories: 99kcalCarbohydrates: 12.3gProtein: 2.6gFat: 4.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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