Cauliflower mince casserole with celery in cress béchamel sauce

Name: Cauliflower mince casserole with celery in cress béchamel sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 bunch of celery; 1 medium head cauliflower; 7-10 Tbsp Salt; 1 TABLESPOON Olive oil; 500 g mixed minced meat; 7-10 Tbsp Pepper; 30 g Butter or margarine; 20 g Flour; 150 ml Milk; 7-10 Tbsp grated nutmeg; 1 Bed of garden cress; 75 g Gouda cheese; 7-10 Tbsp Grease

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 bunch of celery
1 medium head cauliflower
7-10 Tbsp Salt
1 TABLESPOON Olive oil
500 g mixed minced meat
7-10 Tbsp Pepper
30 g Butter or margarine
20 g Flour
150 ml Milk
7-10 Tbsp grated nutmeg
1 Bed of garden cress
75 g Gouda cheese
7-10 Tbsp Grease

Directions

1
Clean and wash the celery, cut it into pieces and stew it in a pot with little water for 10-12 minutes until al dente. Meanwhile clean the cauliflower, divide into small florets and wash.
2
Cook in boiling salted water for about 10 minutes. Remove the celery and rinse with cold water. Heat the oil in a coated pan, fry the minced meat for 3-4 minutes, season with salt and pepper.
3
Remove the cauliflower and rinse with cold water. Measure out 1/4 litre of vegetable water. Melt the fat in a pot and sauté the flour in it. Deglaze with vegetable water and milk while stirring. Season with salt, pepper and nutmeg.
4
Cut 3/4 of the cress from the bed and fold into the sauce. Grease a large casserole dish. Put cauliflower, minced meat and celery in it and pour the sauce over it. Grate the cheese and spread it on top.
5
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Remove the casserole. Cut the rest of the cress from the bed and sprinkle over the casserole.