Cauliflower casserole with meatloaf

Ingredients for 4 servings:

• 1 cauliflower (approx. 1.5 kg)
• Salt
• pepper
• nutmeg
• 300 g meatloaf
• 2 tbsp oil
• 4 eggs (size M)
• 400 ml milk
• 2 slice(s) toast bread, or 2-3 tbsp breadcrumbs
• 100 g cheese, Emmental
• Fat, for the shape
• possibly parsley, for garnishing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Clean and wash the cauliflower, and divide it into florets. Cover and cook in boiling salted water for 10-12 minutes. Then drain. Dice the meatloaf. Heat the oil. Brown the meatloaf in it, turning occasionally. Whisk the eggs and milk. Season with salt, pepper, and nutmeg. Place the cauliflower and meatloaf in a greased casserole dish. Pour the egg wash over it. Bake in a preheated oven (electric oven: 200°C/fan: 175°C/gas mark 3) for about 45 minutes. Remove the crust from the toast and crumble it. Grate the cheese and mix it with the bread. After about 25 minutes, sprinkle it over the casserole and finish baking. Garnish with parsley, if desired.