- 1 head cauliflower, broken into florets
- 3 potatoes, peeled and diced
- 2 garlic cloves
- salt and ground black pepper to taste
- 1 cup peas (optional)
- 1 cup milk
- 1/2 cup cold vegetable stock
- 2 tablespoons butter
- 2 tablespoons flour
- 3 slices Swiss cheese, torn into pieces
- 1 tablespoon curry powder, or more to taste
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
- Bring a pot of lightly salted water to a boil; partially cook the cauliflower, potatoes, and garlic cloves in the boiling water for 5 to 7 minutes. Drain. Spread into the bottom of the prepared casserole dish; season with salt and pepper. Scatter the peas over the mixture. Set aside.
- Combine the vegetable stock, butter, and flour together in a small saucepan over medium heat; bring to a simmer. Slowly stir the milk into the mixture; continue cooking until hot. Slowly add the Swiss cheese to the mixture and allow to melt into the liquid; cook and stir until a cheesy white sauce forms. Season with the curry powder, salt, and pepper. Pour the sauce over the vegetable mixture. Cover with aluminum foil.
- Bake in the preheated oven until the vegetables are cooked through and tender, about 20 minutes. Serve hot.