Cauliflower casserole

Name: Cauliflower casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Cauliflower (about 750 g); 350 g Potatoes; 250 g Carrots; 7-10 Tbsp Salt; 1 Onion; 350 g mixed minced meat; 2 TABLESPOONS Breadcrumbs; 1 Egg; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 2 TABLESPOONS Oil; 20 g Butter or margarine; 30 g Flour; 1/4 l Milk; 1 collar Parsley

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Cauliflower (about 750 g)
350 g Potatoes
250 g Carrots
7-10 Tbsp Salt
1 Onion
350 g mixed minced meat
2 TABLESPOONS Breadcrumbs
1 Egg
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
2 TABLESPOONS Oil
20 g Butter or margarine
30 g Flour
1/4 l Milk
1 collar Parsley

Directions

1
Clean the cauliflower, cut out the stalk in a wedge shape and wash the cabbage. Peel and chop the potatoes and carrots. Cook cabbage in boiling salted water for 30 minutes. Add the potatoes and carrots after ten minutes cooking time and cook.
2
In the meantime, peel and finely dice the onion. Knead minced onion, breadcrumbs and egg. Season with salt, pepper and paprika. Form small balls from the minced meat and fry them in hot oil for five minutes.
3
Drain the vegetables and collect the cooking liquid. Remove meatballs from the pan. Heat the fat in the frying oil, add the flour and sweat it on. Gradually stir in 1/4 litre of vegetable water and milk.
4
Simmer for five minutes. Season to taste with salt and pepper. Put the cauliflower, remaining vegetables and meatballs in an ovenproof dish, pour the sauce over it. Bake in a preheated oven for 15 minutes until golden brown.
5
Wash parsley, dab dry and chop. Sprinkle over the casserole.