Summer cauliflower bake

Name: Summer cauliflower bake
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Head Cauliflower (about 1,2 kg); 7-10 Tbsp Salt; 1 Onion; 1 TABLESPOON Oil; 500 g Pork sausage; 7-10 Tbsp Pepper; 100 g Whipped cream; 3/8 l clear broth (instant); 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp Pepper; 150 g frozen peas; 1 package (125 g) Mozzarella cheese; 50 g grated gouda cheese; 7-10 Tbsp Parsley

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Head Cauliflower (about 1,2 kg)
7-10 Tbsp Salt
1 Onion
1 TABLESPOON Oil
500 g Pork sausage
7-10 Tbsp Pepper
100 g Whipped cream
3/8 l clear broth (instant)
1-2 TABLESPOONS sauce thickener
7-10 Tbsp Pepper
150 g frozen peas
1 package (125 g) Mozzarella cheese
50 g grated gouda cheese
7-10 Tbsp Parsley

Directions

1
Clean and wash the cauliflower and divide it into florets. Cook in boiling salted water for about 15 minutes. Peel and finely dice the onion. Heat the oil in a pan. Brown the onion and the sausage meat.
2
Deglaze with cream and stock, bring to the boil. Add sauce thickener and bring to the boil again. Season to taste with pepper. Add peas. Drain the cauliflower and put it in a large casserole dish with the mead sauce. Grate mozzarella coarsely. Mix with the Gouda and sprinkle over the cauliflower. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 15 minutes. Wash the parsley, chop finely and sprinkle over the casserole.
3
Drain the cauliflower and put it in a large casserole dish with the mead sauce. Grate mozzarella coarsely. Mix with the Gouda and sprinkle over the cauliflower. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 15 minutes. Wash the parsley, chop finely and sprinkle over the casserole. Serve with mashed potatoes