Gratinated cauliflower stem

Name: gratinated cauliflower stem
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 kg crumbly potato; 8 el traditional olive oil; 300 g grated old Gouda cheese 48; 100 ml semi skimmed milk; 500 g cool fresh flaked meal; 55 g almond shavings; 2 slice White bread; 2 el curry powder; 3 bunch onion

Potato-cauliflower puree from the oven with a crust of old cheese and almonds.

Ingredients

Kitchen Stuff

1 puree tamper
1 food processor
1 baking dish (30 x 20 cm)

Directions

Peel the potatoes, cut into equal pieces and boil in water with salt in 15 min. Until done.
Drain and stamp with the oil, cheese and milk to a smooth puree. Season with (freshly ground) pepper and possibly salt.
Spread the cauliflower in as small as possible florets. Boil the cauliflower in water for 3 minutes. Drain and drain.
Preheat the oven to 200 ºC. Grind the almond shavings, bread, the rest of the cheese and the oil into a crumb in the food processor.
Heat the oil in a frying pan and fry the curry powder for 1 min on low heat. Add the cauliflower and cook for 5 minutes on medium heat.
Cut the spring onion into thin rings and scoop the cauliflower through the mashed potatoes. Scoop in the baking dish and sprinkle with the almond cheese crumb.
Put in the oven for about 20 minutes until the top is golden brown and crunchy.