Ingredients

The following ingredients have 4 Servings
  • 1 cup Lentils (e. g. puy lentils)
  • 1.667 cups vegetable stock
  • 2 Tbsps butter (chopped)
  • 28 ozs Cauliflower
  • 3 Tbsps butter
  • 1 shallot (diced)
  • 3 Tbsps flour
  • 0.375 cup dry white wine
  • 1.667 cups milk
  • Nutmeg
  • lemon juice
  • 0.75 cup grated Cheese (e. g. Emmental)

Instruction

  • Heat the oven to 200°C (180°C in a fan oven) 400°F, gas 6.
  • Cook the lentils in the hot vegetable stock until almost done. Drain and place in a baking dish with 3-4 tbsp of stock. Season with salt and ground black pepper and sprinkle with the chopped butter.
  • Blanche the cauliflower in salt water for approx. 2 minutes. Quench, drain and place in the baking dish with the lentils.
  • Heat 3 tbsp butter in a pot, fry the shallot and stir in the flour. Add the white wine and stir it in using a whisk. Bring to the boil and then add the milk. Simmer for approx. 15 minutes stirring occasionally. Season with salt, ground black pepper, nutmeg and lemon juice.
  • Pour the sauce over the lentils and the cauliflower and sprinkle with cheese. Bake in the oven for approx. 30 minutes until golden brown.