Cauliflower gratin with meatballs

AUTHOR
Avis Adkins
DIFFICULTY
easy
RATING
4 5
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 1 Cauliflower (about 1 kg)
  • 7-10 Tbsp salt, pepper, nutmeg
  • 1 collar Spring onions
  • 1 medium onion
  • 300 g mixed mince
  • 4 TABLESPOONS Breadcrumbs
  • 1 small egg, 1 tablespoon of oil
  • 1 tablespoon (15 g) butter/margarine
  • 1 tablespoon (15 g) Flour
  • 100 g Whipped cream
  • 50 g Gouda cheese

Directions

  1. 1

    Clean and wash the cauliflower and divide it into florets. Cook in 1/2 l boiling salted water for 12-15 minutes. Clean, wash and chop the spring onions

  2. 2

    Peel and chop the onion. Knead with minced meat, 2 tablespoons breadcrumbs and the egg, season. Shape dumplings. Fry them in hot oil for 8 minutes all around, take them out. Drain the cauliflower, collect the water

  3. 3

    Heat the fat in the frying oil and sauté the flour in it. Stir in 300 ml cauliflower water and cream. Bring to the boil and season to taste

  4. 4

    Fill cabbage, spring onions, dumplings and sauce into a greased form. Grate cheese and add 2 tablespoons

  5. 5

    Spread breadcrumbs over it. Bake in the preheated oven (electric range: 225 °C / convection oven: 200 °C / gas: level 4) for 12-15 minutes. Serve with boiled potatoes

  6. 6

    Drink: apple juice spritzer

Nutrition Facts

KCAL
330 kcal
CARBS
17 g
FATS
17 g
PROTEINS
26 g

Categories & Tags

Main Dishescasserole