Cauliflower gratin with meatballs

Name: Cauliflower gratin with meatballs
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 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

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

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
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
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
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
Fill cabbage, spring onions, dumplings and sauce into a greased form. Grate cheese and add 2 tablespoons
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
Drink: apple juice spritzer