cauliflower 400 g
spinach 120 g
vegan cream 250 ml
starch 1 tsp
water 250 ml
bay leaf 1 piece
ground nutmeg 1/4 tsp
salt and pepper to taste
garlic or asafoetida to taste

Divide the cauliflower into small pieces and boil 5 min in boiling salted water. Defrost spinach or blanch in boiling water. Cook the sauce: stir the starch in the milk. Pour into a saucepan, add spices, water and salt. Stir, bring to a boil and simmer for 1 minute over low heat. Put prepared cauliflower, spinach in a baking dish and pour the sauce on top. You can sprinkle with grated cheese and nuts. Bake for 40 minutes at 180 °.