Cauliflower casserole with meatloaf

Name: Cauliflower casserole with meatloaf
Cook time: 1 h
Total time: 1 h
Yield: 3
Ingredients: 1 Cauliflower (about 1,5 kg); 7-10 Tbsp salt, pepper, nutmeg; 250-300 g Meatloaf; 1-2 TABLESPOONS Oil, 4 eggs (Gr. M); 400 ml Milk, fat f. d. Form; 2 discs toast or 2-3 tablespoons breadcrumbs; 75-100 g Emmental cheese (e.g. Allgäuer); 7-10 Tbsp Parsley

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 3

1 Cauliflower (about 1,5 kg)
7-10 Tbsp salt, pepper, nutmeg
250-300 g Meatloaf
1-2 TABLESPOONS Oil, 4 eggs (Gr. M)
400 ml Milk, fat f. d. Form
2 discs toast or 2-3 tablespoons breadcrumbs
75-100 g Emmental cheese (e.g. Allgäuer)
7-10 Tbsp Parsley

Directions

1
Clean the cauliflower, wash it and cut it into florets. Cover and cook in boiling salted water for 10-12 minutes. Then drain
2
Dice meatloaf. Heat oil. Fry the meatloaf in it while turning. Whisk eggs and milk. Season with salt, pepper and nutmeg
3
Pour the cauliflower and meat loaf into a greased casserole dish. Pour egg milk over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level 3) for approx. 45 minutes
4
Debark and crumble the toast. Grate cheese and mix with bread. After about 25 minutes sprinkle over the casserole and finish baking. Garnish with parsley if desired.