Ingredients
- 1 head cauliflower, broken into florets
- 3 potatoes, peeled and diced
- 2 garlic cloves
- salt and ground black pepper to taste
- 1 cup peas (Optional)
- 1 cup milk
- ½ cup cold vegetable stock
- 2 tablespoons butter
- 2 tablespoons flour
- 3 slices Swiss cheese, torn into pieces
- 1 tablespoon curry powder, or more to taste
Reasons You'll Love It
Kitchen Tips
- Toast the curry powder briefly in the pan to release its full aroma before adding other ingredients.
- Cover the casserole while baking to keep the vegetables moist, then uncover near the end to brown the top.
Step 1
Warm your oven to 350°F (175°C) and lightly grease a casserole dish. Bring a pot of salted water to a boil, then add the cauliflower, potatoes, and garlic cloves. Let them cook for about 5 to 7 minutes until they’re just starting to soften, then drain well. Spread these veggies evenly in the casserole dish, season with salt and pepper, and sprinkle the peas on top.
Step 2
Make the sauce by melting butter in a small saucepan over medium heat. Stir in the flour and cook it for a minute or two. Gradually whisk in the vegetable stock and then the milk, letting the mixture simmer until it’s hot and smooth. Add the Swiss cheese bit by bit, stirring until it melts into a creamy sauce. Season it with curry powder, salt, and pepper to taste.
Step 3
Pour the cheesy sauce over the veggies in the dish, then cover everything with foil. Pop it in the oven and bake for about 20 minutes, or until the vegetables are tender and everything is bubbly. Serve it warm and enjoy!
