Chorizo and cauliflower gratin with sweet potato

4 portions
Cook time: 60 minutes

Ingredients

1 1/2 sweet potatoes (around 600 g)
1 small head cauliflower (around 400 g)
2-3 fresh chorizosausages (around 300 g)
2 tbsp butter
2 tbsp wheat flour
300 ml milk
150 g grated cheddar cheese
1 tsp salt
Freshly ground black pepper

Our recipes are based on being prepared in an Omnia® Classic Original 2L. Omnia® Classic Maxi 3L is 50 percent larger. Therefore, in most recipes, you can increase the amount by half to double the batch. Start by increasing by half a batch only for recipes where the ingredients will rise in the pan during cooking. The cooking times are the same.

Method

Set the oven to 175°C. Peel and thinly slice the sweet potatoes. Trim the cauliflower and chop into thick slices. Make a cut in the chorizo, peel off the skin, and cut into small pieces. Alternate the sweet potato, cauliflower, and chorizo in the mold.
Melt the butter in the pan. Add the milk and beat until smooth. Pour in the milk, bring to the boil while stirring, then simmer on a low heat for about 3 minutes. Remove from heat and mix in two-thirds of the cheese. Season with salt and pepper to taste.
Pour the sauce over the vegetables in the mold. Top with the rest of the cheese. Bake in the middle of the oven for 35-40 minutes until the gratin feels soft. Take out and allow to cool.

Serving suggestion: boiled rice

When the gratin is ready and has cooled, it can be easily frozen and then reheated in the Omnia mold.

Chorizo and cauliflower gratin with sweet potato

Ingredients

Method

Foil Dish Classic 2L, pack of 5

Cool bag with ice-pack