Cauliflower casserole with ground pork

Name: Cauliflower casserole with ground pork
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 onion, 1 large carrot; 1/2 Perennial celery; 1 cauliflower; 750 g Potatoes, salt; 11/2 TSP Vegetable broth; 250-300 g ground pork, 1 tsp oil; 2 TABLESPOONS tomato paste, pepper; 2 TABLESPOONS Flour; 2 TABLESPOONS butter/margarine; 150 ml Milk; 50-75 g grated gouda; 7-10 Tbsp Nutmeg, fat

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 onion, 1 large carrot
1/2 Perennial celery
1 cauliflower
750 g Potatoes, salt
11/2 TSP Vegetable broth
250-300 g ground pork, 1 tsp oil
2 TABLESPOONS tomato paste, pepper
2 TABLESPOONS Flour
2 TABLESPOONS butter/margarine
150 ml Milk
50-75 g grated gouda
7-10 Tbsp Nutmeg, fat

Directions

1
Peel or clean and wash the onion, vegetables and potatoes. Divide cauliflower into florets. Finely dice the rest of the vegetables and coarsely dice the potatoes
2
Cook the potatoes in salted water for about 15 minutes. Drain. Cook cabbage in about 1/2 l boiling water covered with 1 teaspoon broth for 8-10 minutes. Pour off, catch the broth
3
Fry the ground pork in hot oil. Fry the onion, carrot and celery briefly. Stir in tomato paste, 1/8 l water and 1/2 tsp broth. Season with salt and pepper. Simmer for about 5 minutes
4
Sweat the flour in hot fat. Stir in stock and milk, bring to the boil. Melt cheese in it. Season sauce with nutmeg
5
Put the potatoes, cabbage, ground pork and sauce in a greased casserole dish. Bake in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for 25-30 minutes
6
Drink: mineral water