Cauliflower casserole à la Bolognese

Name: Cauliflower casserole à la Bolognese
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g Potatoes, salt, pepper; 1 Cauliflower; 2 large carrots; 1 small onion; 1 TABLESPOON Oil; 400 g minced beef; 1 TABLESPOON Tomato paste; 1 package (500 ml) chunky tomatoes; 1 TEASPOON Vegetable broth; 4-5 Stem(s) Basil; 75-100 g grated light cheese (15 % fat absolute)

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g Potatoes, salt, pepper
1 Cauliflower
2 large carrots
1 small onion
1 TABLESPOON Oil
400 g minced beef
1 TABLESPOON Tomato paste
1 package (500 ml) chunky tomatoes
1 TEASPOON Vegetable broth
4-5 Stem(s) Basil
75-100 g grated light cheese (15 % fat absolute)

Directions

1
Peel, wash and coarsely dice the potatoes. Cook in salted water for about 20 minutes. Drain. Clean and wash the cauliflower and divide into florets. Steam covered in about 1/2 l boiling salted water for 8-10 minutes. Drain, catch the vegetable water
2
Peel, wash and roughly grate the carrots. Peel and finely chop the onion. Heat the oil in a large pan. Fry the minced meat in it until crumbly. Fry the onion and carrots briefly, except for 1 tbsp. carrots for garnishing. Season. Sweat tomato paste with. Add tomatoes, 200 ml vegetable water and stock. Bring everything to the boil, cover and cook for about
3
Simmer for 10 minutes
4
Wash the basil and chop finely, except for a little to garnish. Stir into the chopped sauce. Season to taste again
5
Arrange the cauliflower and potatoes in a large casserole dish. Pour the minced sauce over it. Sprinkle with cheese. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 15-20 minutes. Sprinkle with carrot flakes and garnish