Cauliflower Minced Meat Casserole
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat, mixed
- 1 medium cauliflower
- 1 onion (s)
- 100 g herbal cream cheese
- 100 g cheese, (Gouda), rated
- 3 large potatoes, waxy
- 300 ml milk
- 30 g butter
- a bit salt
- some pepper, who likes lemon pepper
- nutmeg
- Vegetable broth, organic, instant
- some flour
- some oil, for frying
Print Recipe
Pin Recipe Instructions
- Clean the cauliflower and cut into medium-sized florets. Let simmer in the boiling vegetable stock for approx. 5-7 minutes. Then take it out and chill it in cold water, put the stock aside, as we still need it for the sauce.
- Cut the onion into small cubes, fry together with the minced meat until the onions are translucent. Season well.
- Peel the potatoes and slice approx. 1 mm thick. Sweat the flour with butter. Add 300 ml of vegetable stock and 300 ml of milk while stirring. Add the cream cheese and stir until creamy. Season with pepper (I used lemon pepper) and salt.
- Brush the bottom of a baking dish with oil. Lay out the potato slices like a roof tile. Rub the nutmeg over it. First distribute the minced meat with onions and then the cauliflower evenly. Carefully pour the sauce over it and sprinkle with cheese. Baked in the oven at 170 degrees (top / bottom heat) for about 30 minutes until the cheese crust is golden brown and the potatoes are cooked.
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