Since OneTwospoiledcats asked for a vegetarian main dish, I am happy to oblige. One of my favourite cookbooks is called – Köstliches Gemüse – which translates as Delicious Vegetables. And my go to recipe in there is a variety of „cauliflower and cheese“.
Here you combine spinach, tomatos and cauliflower with a cheese sauce, based on a roux, spiced with white pepper and nutmeg.
half a cauliflower (price about 2 Euro for one, 1,00 f0r one half – the other half I will use extra)
500 g Spinach (or a packet of frozen spinach, which you just need to defrost – my go to variety) – price is about 1,70 €
Water and Salt
You part the cauliflower in bitesized pieces, bring the water to the boil with some salt and cook the cauliflower for five minutes, then you decant the water. If you have used fresh spinach, you just put the spinach in for a minute before you drain all.
Then you need 250 g of tomatos. I use tinned tomatos, I am too lazy to peel tomatos, so I buy tinned, ready peeled tomatos. But if you use fresh ones, you peel them (by crossing two slits on the bottom of each, pouring boiling water on them and then the peel should start to come off at the slits – use a knife from there. I don’t, I use a tin.
Tin of tomatos (440 ml – 0,45 €)
Butter an oven dish, lightly, spread the spinach, cover with tomato-slices (tinned tomatos can be bought already in small pieces) and put on the cauliflower.
Now to the cheese sauce:
You need 100 g of grated Gouda (or any other cheese that melts easily), ok, we have all laughed, take 200 g, (price 1,99 for 450 g, about 1 € for what we use) 30 g of butter, 40 g of flour, 250 ml of water and 250 ml of cream (if you use 200 g that is fine by me, costs about 0,49 €). You also need an egg (about o,35 €, an organic one) pepper and nutmeg and some extra salt.
Dissolve butter in pan, stir in flour, till it’s golden, then stir in water, slowly, you do not want some clumps. Stir well, add cream, spices, bring to the boil, add cheese, slowly so it can melt in between. Meanwhile separate egg, whisk egg yolk, add to sauce, beat egg-white until stiff, cautiously stir under the sauce.
Cover your vegetables with sauce, add some more butter on top (small flakes, not a thick layer) and put into cold oven 225 ° C for about 30 to 40 minutes.
Now for the Americans among you:
500 g – about a pound (more or less, it does not signify)
250 g – one half of that
30 g – about a well heaped tablespoon
40 g – a little more than that
250 ml – 8 and a half liquid oz
100 g – about 3,5 oz
437 ° F – which means, the dish is HOT when it comes out of the oven!! Do not consume greedily! Let it cool slightly on the plate.
4,64 € plus some extra for butter, flour and spices – about $ 4,91. Low in carb, delicious (the acidity of the tomatos, the dark taste of the spinach and the sweetness of the cauliflower) -what is not to like?