Cauliflower casserole

Name: Cauliflower casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Cauliflower (about 1 kg); 7-10 Tbsp Salt; 300 g Meatloaf; 1-2 TABLESPOONS Oil; 4 Eggs; 400 ml Milk; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 2 discs White bread (approx. 30 g each); 200 g Emmental cheese; 7-10 Tbsp Parsley

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Cauliflower (about 1 kg)
7-10 Tbsp Salt
300 g Meatloaf
1-2 TABLESPOONS Oil
4 Eggs
400 ml Milk
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
2 discs White bread (approx. 30 g each)
200 g Emmental cheese
7-10 Tbsp Parsley

Directions

1
Clean and wash the cauliflower and divide it into florets. Cook in boiling salted water for 10-12 minutes and drain. In the meantime cut Leberkäse into cubes. Heat the oil in a pan and fry the Leberkäse in it. Whisk eggs and milk and season with salt, pepper and nutmeg. Spread the cauliflower and Leberkäse in an ovenproof dish.
2
Pour egg milk over it. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 45 minutes. Remove the crusts and crumble the bread. Grate cheese finely and mix with the crumbs. About 25 minutes before the end of the cooking time, sprinkle over the casserole and gratinate. Sprinkle with parsley as desired and serve garnished with flat parsley