Cauliflower casserole

Name: Cauliflower casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Head (approximately 1 kg) Cauliflower; 7-10 Tbsp Salt; 1 Onion; 1 washer Toast; 150 g mixed minced meat; 1 Egg Yolk; 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 1 collar (approx. 150 g) Spring onions; 30 g Butter or margarine; 30 g Flour; 200 g Whipped cream; 7-10 Tbsp grated nutmeg; 50 g medieval Gouda cheese; 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Parsley

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Head (approximately 1 kg) Cauliflower
7-10 Tbsp Salt
1 Onion
1 washer Toast
150 g mixed minced meat
1 Egg Yolk
7-10 Tbsp Pepper
1 TABLESPOON Oil
1 collar (approx. 150 g) Spring onions
30 g Butter or margarine
30 g Flour
200 g Whipped cream
7-10 Tbsp grated nutmeg
50 g medieval Gouda cheese
2 TABLESPOONS Breadcrumbs
7-10 Tbsp Parsley

Directions

1
Clean and wash the cauliflower and divide it into florets of different sizes as desired. Cook in boiling salted water for 12 minutes. In the meantime peel and finely chop the onion. Grind the toast finely. Knead both with minced meat and egg yolk.
2
Season with salt and pepper. Form into small dumplings and fry in hot oil for three minutes, turning. Clean and wash the spring onion. Cut half into bite-sized pieces, the rest into rings. For the sauce melt fat and sweat flour in it.
3
Deglaze with 400 millilitres cauliflower stock and cream. Bring to the boil while stirring. Season to taste with salt, pepper and nutmeg. Fill cauliflower, large pieces of spring onion, dumplings and sauce into an ovenproof dish.
4
Grate cheese. Mix with breadcrumbs and spring onion rings and spread on the stew. Bake in a preheated oven (electric: 250°C/ gas: level 5) for eight to ten minutes. Serve sprinkled with chopped parsley.