Cauliflower Casserole with Spaetzle and Minced Meat
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g minced meat
- 0.5 ½ head cauliflower
- 125 g spaetzle
- Salt water
- 6 teaspoons margarine or butter
- 2 tablespoon flour
- 300 ml milk
- 200 ml vegetable stock
- nutmeg
- salt and pepper
- 100 g processed herb cheese
- some breadcrumbs
- Flakes butter
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Cook the spaetzle in salted water. Clean the cauliflower, cut into small florets and cook in salted water for about 5 - 10 minutes. In the meantime, fry the minced meat and season to taste. Coat a baking dish with a little fat.
- Now make a light sauce. To do this, let the margarine or butter melt in a saucepan. As soon as this has melted, add the flour while stirring and simmer briefly. Keep stirring. Add the milk and broth. The result should be a creamy sauce.
- If it is too firm, add a little more milk, otherwise mix the flour in a little cold milk and add the milk to the sauce and bring to the boil again. Season to taste with the spices and finally let the processed cheese melt in it.
- Fill the spaetzle into the baking dish, then layer the fried minced meat and finally the cooked cauliflower on top. Finally, pour the sauce over the casserole.
- Scatter the breadcrumbs over the casserole and top with flakes of butter. Baked for about 30 minutes at 200 ° C (top / bottom heat).
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