Cauliflower Bolognese casserole

Name: Cauliflower Bolognese casserole
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 500 g Potatoes; 1 medium-sized cauliflower; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 medium onion; 1 Garlic clove; 500 g Turkey Breast; 5-6 Stem(s) Marjoram; 1-2 TABLESPOONS Oil (e.g. rape seed oil); 1 TABLESPOON Tomato paste; 1 can(s) (425 ml) Tomatoes; 1 knife tip Vegetable broth; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Grease; 75 g Gouda (play)

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

500 g Potatoes
1 medium-sized cauliflower
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 medium onion
1 Garlic clove
500 g Turkey Breast
5-6 Stem(s) Marjoram
1-2 TABLESPOONS Oil (e.g. rape seed oil)
1 TABLESPOON Tomato paste
1 can(s) (425 ml) Tomatoes
1 knife tip Vegetable broth
7-10 Tbsp Sweet peppers
7-10 Tbsp Grease
75 g Gouda (play)

Directions

1
Wash the potatoes and cook covered for about 20 minutes. Quench, peel and let cool.
2
Clean and wash the cauliflower and divide it into florets. Cook in approx. 1⁄2 l boiling salted water for 8-10 minutes. Drain and collect the vegetable water.
3
Peel and finely dice the onion and garlic. Wash the meat, dab dry and cut into small cubes. Wash and chop the marjoram, except for something to garnish.
4
Fry the meat in hot oil while turning it. Fry the onion and garlic briefly. Season with salt and pepper. Brown the tomato paste. Add 1⁄8 l vegetable water, tomatoes with juice, broth and marjoram.
5
Mash the tomatoes a little. Bring to the boil and simmer for about 10 minutes. Season turkey bolognese with salt, pepper and paprika to taste.
6
Cut the potatoes into slices and fill them into a greased casserole dish. Put cauliflower florets on the edge and turkey bolognese in the middle. Grate the cheese and sprinkle over it. In a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) approx.
7
Bake for 20 minutes. Garnish with marjoram.