Cauliflower casserole with meatballs

Ingredients for 5 servings:

• 1 head of cauliflower
• 5 large waxy potatoes, thinly sliced
• 1 tsp, leveled nutmeg, freshly grated
• n. B. Salt
• Cauliflower, the cleaned, cooked and pureed stalk
• 150 ml vegetable broth, homemade (see preparation)
• 200 g processed cheese, semi-skimmed
• 75 g Parmesan, freshly grated
• n. B. Salt
• 400 g minced meat, mixed
• 2 shallots, finely diced
• 1 clove(s) garlic, finely diced
• 1 m.-sized egg(s)
• 2 tbsp, heaped breadcrumbs
• 1 tbsp, heaped paprika powder, sweet
• 1 tsp, levelled white pepper, finely ground
• ½ tsp allspice, finely ground
• n. B. Salt
• some fat for frying
• 200 g cheese, mild-spicy, grated

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

with a delicious cheese sauce and topped with cheese

Peel, wash, and thinly slice the potatoes. Wash the cauliflower, trim the florets from the stem, and remove the woody skin from the stem. Cook the florets, stem, and potato slices with nutmeg in plenty of salted water until al dente. Briefly rinse all three ingredients in cold water to stop the cooking process abruptly. Collect 150 ml of the resulting broth in a small saucepan and heat it up, then add the two cheeses for the sauce. Melt and season with salt. Mix all the ingredients for the meatballs, knead into a dough, and let it rest for about 10 minutes. Then form balls and fry them in a pan on all sides until evenly browned. Now line a baking dish (25 x 20 cm) in a brick shape with the potato slices. Then distribute the meatballs evenly on top. Fill the spaces between the potatoes with the cauliflower florets. Spread the cheese sauce evenly over the top and sprinkle with grated cheese. Close the dish. Bake in a preheated oven at 180°C (top/bottom heat) on the middle rack for about 25 minutes. Then continue baking uncovered until the cheese begins to brown. After a short rest, the casserole is ready to serve.