Romanesco with creamy cheese sauce and boiled potatoes

Ingredients for 2 servings:

• 1 Romanesco (cauliflower also possible)
• 500 ml milk
• 30 g cheese, grated (e.g. Gouda)
• 1 tbsp cream cheese
• 1 tbsp broth, granulated
• 1 tbsp butter
• 2 tbsp flour
• salt and pepper
• 4 waxy potatoes

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

vegetarian

Remove the leaves from the Romanesco, cook the whole head in boiling salted water for about 10 minutes. Peel the potatoes and cook them in a little salted water (the potatoes should just be covered with water) or steam them in a steamer until they are all cooked through. Then keep both warm. Melt the butter in a saucepan, add the flour and let it sweat, then immediately add a little milk and stir vigorously with a whisk until the milk and flour are combined. Add more milk, stir vigorously again, and continue until 500 ml of milk has been added and the sauce is nice and creamy. Season the sauce with stock powder, stirring constantly. Finally, stir in the cream cheese and grated cheese and let it melt completely. Finally, season the sauce with salt and pepper. Cut the Romanesco in half and serve with the potatoes and the cheese sauce. Romanesco is ideal for this recipe because it is easy to prepare and has a mild flavor. Another suitable side dish is basil tofu (ready-made product, health food store) cut into cubes and fried until crispy.