Cauliflower Casserole with Meatballs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 350 g potato (s)
- 250 g carrot (s)
- 1 head cauliflower
- some salt and pepper
- 1 large onion (s)
- 400 g minced meat, (mixed)
- 3 tablespoon breadcrumbs
- 1 egg (s)
- some paprika powder, (noble sweet)
- 2 tablespoon oil, (sunflower oil)
- 2 tablespoon cornstarch
- 250 ml milk
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and carrots and cut into pieces. Cook the cauliflower in salted water for about 30 minutes. After (10 min.) The cooking time, add the potatoes and carrots and cook at the same time.
- Peel the onions, dice finely, knead with the mince, breadcrumbs and egg. Season with salt, pepper and paprika. Shape the mixture into small dumplings. Fry in hot oil (about 5 minutes).
- Drain the vegetables. Catch the cooking liquid.
- Take the meatballs out of the pan.
- Put 1/4 L vegetable water and milk in a saucepan, stir in the cornstarch, simmer (approx. 5 min.). Season to taste with salt and pepper.
- Place the cauliflower, vegetables and meatballs in a baking dish. Pour sauce over it. Bake everything in the preheated oven at (200 ° C; convection 175 ° C. Approx. 20 min.).
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