Vegetables with a thick mashed cauliflower sauce
Cook the cauliflower until tender in water with a splash of olive oil, salt, and pepper.
Chop the fennel, leeks, and carrots up into large chunks. Cook them until just tender in water with a splash of olive oil.
Strain the cauliflower, add half of the cream and 40 g (1 1/2 oz) gruyère cheese and mash it together.
Strain the other vegetables and transfer them to an ovenproof dish. Combine the other half of the cream with the parmesan cheese, season with pepper to taste, and pour the cream over the vegetables.
Spoon the mashed cauliflower over the vegetables and sprinkle the remaining gruyère cheese on top.
Bake the vegetable dish for 20 minutes in a preheated oven at 180 °C (375 °F).
• 1/2 cauliflower
• 1 fennel bulb
• 2 leeks
• 2 carrots
• 2 dl (3/4 cup) cream
• 20 g (1 oz) parmesan cheese
• 50 g (2 oz) gruyère cheese