Cauliflower Vegetable Casserole

                                 Cauliflower Vegetable Casserole

This dish I found in a german Magazine once and I liked how it sounded. It's actually pretty fast and easy to make and good to prepare ahead. It also would match with meats like a steak or Schnitzel. We usually it it plain as is. 

This is what you need:

- 1 head Cauliflower

- 2 small or 1 big head of Broccoli

- 2-3 Carrots

- same amount of hickory smoked, water added Ham

- Butter and Flour for the Roux 

- Milk for the Bechamel 

- Cheese to your liking. I use usually Swiss cheese

- Salt, Pepper, Nutmeg

This is how you do it:

Cut the florets off of the Cauliflower and Broccoli. Dice the Carrots in mouth size pieces. Bring a big pot of water to a boil. Add salt and now, on low heat, cook the Carrots and Cauliflower for 5 min.. After the 5 min add the Broccoli florets and cook for another 5 min.. They all should be soft on fork peak. Strain them and rinse with cold water to stop the cooking process. 

In another pot melt Butter and stir in Flour and let cook for 30 sec to 1 min.. Add Milk and stir constantly. You want a creamy consistency, not to thick. Now add a good amount of cheese. 2 handful will do it. Stir so it can melt. Season with salt, pepper and nutmeg.

In a casserole, pour in the vegetables and the sliced ham and stir to combine. Now pour the Cheese Bechamel over the Vegetables. You can now add a bit more cheese on top. 

Put the casserole in a preheated 350 degrees oven for 30 min.. 

Guten Appetit