Cauliflower casserole with cheese béchamel

Name: Cauliflower casserole with cheese béchamel
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Cauliflower; 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 1 Onion; 1 TEASPOON Oil; 400 g mixed minced meat; 7-10 Tbsp Pepper; 3 Stem(s) Thyme; 30 g Butter or margarine; 30 g Flour; 100 g Whipped cream; 175 g Emmental cheese; 7-10 Tbsp fresh herbs

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Cauliflower
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
1 Onion
1 TEASPOON Oil
400 g mixed minced meat
7-10 Tbsp Pepper
3 Stem(s) Thyme
30 g Butter or margarine
30 g Flour
100 g Whipped cream
175 g Emmental cheese
7-10 Tbsp fresh herbs

Directions

1
Clean and wash the cauliflower and divide it into small florets. Bring 1/2 litre of water with salt and nutmeg to the boil, cover the cabbage and cook for about 10 minutes. Collect the stock. Meanwhile peel and chop the onion. Fry in hot oil. Add minced meat, fry for about 5 minutes and season with salt, pepper and chopped thyme. Melt the fat and sweat the flour in it.
2
Add cream and cauliflower stock while stirring constantly and bring to the boil. Grate cheese and stir half into the sauce. Season to taste with salt and pepper. Fill minced meat and cabbage into a large ovenproof dish. Pour the sauce over it and sprinkle with the rest of the cheese. Bake in a preheated oven (electric: 200 °C/ gas: level 2) for about 15 minutes. Serve sprinkled with fresh herbs and garnished