Cauliflower with Mashed Potatoes

Ingredients

• 1 red bell pepper
• 600 g starchy cooking potatoes
• 40 g black olives (pitted)
• 200 ml milk
• 1 tbsp butter
• 0.5 tsp Salt
• nutmeg
• Pepper
• 600 g cauliflower
• 200 ml vegetable broth
• 2 tbsp finely ground wheat flour
• 100 g Sour cream
• 1 tsp lemon juice
• 4 tbsp chopped mint

Instructions

1. 1.

   Halve and clean the bell pepper, then brush thinly with oil and bake under the grill at 250 °C for 3 to 5 minutes until the skin peels off and blisters. Remove from the oven, cover with a damp cloth, and let the peppers cool beneath it. Then peel the skin away and finely dice the flesh. Chop the olives very finely.

2. 2.

   Cook the potatoes in their skins in a little water until tender. Clean, wash, drain, and cut the cauliflower into florets. Bring the vegetable broth to a boil, add the cauliflower, cover, and steam until just firm, then remove from the broth and keep warm.

3. 3.

   Whisk the wheat flour with 5 tbsp water and the sour cream until smooth, stir into the vegetable broth, and bring to a boil. Cook for 3 minutes until the liquid thickens. Add salt, pepper, lemon juice, and nutmeg, bring back to a boil, and add more liquid if needed for consistency.

4. 4.

   Bring milk, butter, salt, nutmeg, and pepper to a boil together. Steam the potatoes, peel them while still hot, and press directly into the boiling seasoned milk mixture using a potato masher. Finally stir in the chopped olives and bell pepper pieces.

5. 5.

   Add mint to the sauce, taste, fold in the cauliflower, warm briefly, and serve with the mashed potatoes.