Chorizo and cauliflower gratin with sweet potato

4 portions
Cook time: 60 minutes

Ingredients

1 1/2 sweet potatoes
1 small head cauliflower
2-3 fresh chorizosausages
2 tbsp butter
2 tbsp wheat flour
1 ½ cups milk
5 oz grated cheddar cheese
1 tsp salt
Freshly ground black pepper

Method

Set the oven to 350°F. 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.