Cauliflower casserole with spaetzle and minced meat

Ingredients for 4 servings:

• 250 g minced meat
• ½ head of cauliflower
• 125 g spaetzle
• salt water
• 6 tsp margarine or butter
• 2 tbsp flour
• 300 ml milk
• 200 ml vegetable stock
• n. B. Nutmeg
• salt and pepper
• 100 g herb cheese spread
• some breadcrumbs
• n. B. Butter flakes
• Fat for the mold

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Cook the spaetzle in salted water. Clean the cauliflower, cut it into small florets, and cook it in salted water for about 5-10 minutes. In the meantime, fry the minced meat and season to taste. Lightly grease a baking dish. Now make a light sauce. Melt the margarine or butter in a saucepan. Once melted, add the flour while stirring and let it simmer briefly, stirring constantly. Add the milk and stock. The sauce should be creamy. If it’s too thick, add a little more milk. If not, mix the flour with a little cold milk, add the milk to the sauce, and bring back to a boil. Season to taste and finally, melt the cheese. Transfer the spaetzle to the baking dish, then layer the fried minced meat and finally the cooked cauliflower on top. Finally, pour the sauce over the casserole. Sprinkle the breadcrumbs over the casserole and top with knobs of butter. Bake for approx. 30 minutes at 200 °C (top/bottom heat).