Cauliflower au gratin

Name: Cauliflower au gratin
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Cauliflower (about 750 g); 7-10 Tbsp Salt; 120 g Onions; 500 g mixed minced meat; 2 TABLESPOONS Oil; 1 TABLESPOON dried herbs of Provence; 100 g Tomato paste; 1-2 TABLESPOONS dark sauce thickener; 7-10 Tbsp Pepper; 7-10 Tbsp Rose peppers; 50 g medieval Gouda cheese; 20 g Butter

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Cauliflower (about 750 g)
7-10 Tbsp Salt
120 g Onions
500 g mixed minced meat
2 TABLESPOONS Oil
1 TABLESPOON dried herbs of Provence
100 g Tomato paste
1-2 TABLESPOONS dark sauce thickener
7-10 Tbsp Pepper
7-10 Tbsp Rose peppers
50 g medieval Gouda cheese
20 g Butter

Directions

1
Clean the cauliflower and cook in boiling salted water for 15 minutes. In the meantime peel onions and cut them into slices. Fry the minced onions in hot oil until crumbly. Add onions and dried herbs and fry.
2
Stir in tomato paste and 3/8 litres of water and boil for 5 minutes. Stir in sauce thickener, bring to the boil again and season with salt, pepper and paprika. Drain the cauliflower and let it drain.
3
Grate cheese. Pour the sauce into a flat casserole dish. Place the cauliflower in the sauce and sprinkle with cheese. Put butter flakes on the cheese. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 30-35 minutes.