Cauliflower, Minced Meat and Vegetable Casserole

by Editorial Staff

Summary

Prep Time 40 mins
Cook Time 50 mins
Total Time 4 hrs
Course Main Course
Cuisine European
Servings (Default: 6)

Ingredients

  • 1 cauliflower
  • 100 ml milk, lukewarm
  • 0.5 ½ teaspoon, leveled salt
  • 400 g minced meat
  • 2 large onions
  • 2 large tomato (s)
  • 2 bell pepper (s), green
  • 1 red pepper (s)
  • 50 ml olive oil
  • Salt and pepper, whiter
  • 600 ml milk, lukewarm
  • 3 tablespoon, heaped flour
  • 3 tablespoon, leveled butter or margarine
  • nutmeg
  • 200 g cheese in slices (Gouda oes best)
Cauliflower, Minced Meat and Vegetable Casserole
Cauliflower, Minced Meat and Vegetable Casserole
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Instructions

  1. Wash the cauliflower, cut into large pieces and cover with water and bring to a boil. When it is very soft, throw away the water, add 100 ml of lukewarm milk and puree the cauliflower. Spread in the baking dish.
  2. Heat the olive oil in a saucepan and sauté the diced onion in it. Then steam the peppers, also cut into cubes, for 5 minutes. Then add the minced meat and the diced tomatoes, season with salt and pepper, cover and simmer until there is no more liquid. Let cool slightly and then spread on the cauliflower puree.
  3. For the béchamel sauce, melt the margarine, briefly stir in the flour and pour in 600 ml of lukewarm milk. Cook until the sauce is thick. Always stir with the whisk. Season with salt, white pepper and nutmeg at the very end.
  4. The béchamel is now also placed in the baking dish over the minced meat mixture. Spread evenly, cover with cheese slices and bake for about 20 to 30 minutes at 250 ° C.
  5. Let cool slightly and serve.

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