Carrot-Cauliflower Casserole

Ingredients

• 1 cauliflower (about 1 kg)
• 4 Carrots
• Salt
• 2 tbsp sunflower oil
• 1 onion
• 1 tbsp flour
• 1 tbsp grainy mustard
• 200 ml milk
• 5 tbsp vegetable broth
• 50 g grated cheese
• 1 pinch saffron
• Pepper
• parsley (for garnish)

Instructions

1. 1.

   Preheat the oven to 200°C. Bring 2 liters of water with salt to a boil in a large pot. Meanwhile, clean and wash the cauliflower, cut into florets. Peel, wash, and slice the carrots.

2. 2.

   Add the cauliflower florets to the boiling water and after 1 minute add the carrots. Cook the vegetables for an additional 3 minutes. Drain well in a colander and transfer to a baking dish.

3. 3.

   For the sauce peel and finely dice the onion. Heat the oil in a saucepan, sauté the onions until translucent, then add the flour and cook for 1 minute while stirring constantly. Gradually pour in the milk and broth, bring to a boil, stir in the saffron, and simmer for 3 minutes. Set aside, then stir in mustard and cheese. Season with pepper.

4. 4.

   Pour the sauce over the vegetables, spreading so everything is covered. Bake uncovered for about 15 minutes (gas 3-4 or convection 180°C).

5. 5.

   Remove from oven and serve garnished with parsley leaves.