Cauliflower casserole "Hans"

Ingredients for 2 servings:

• 1 cauliflower
• 1 package of Bratwurst (Nuremberg)
• 250 g rice
• 2 tbsp vegetable broth powder
• e.g. butter
• 200 g cheese (gratin)
• 200 g cream or crème fraîche
• e.g. milk
• 3 tbsp, heaped ketchup
• some salt
• n. B. Pfeffer
• n. B. Nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Preheat the oven to 150 degrees Celsius (top and bottom heat). Cook the rice according to the instructions and add a knob of butter shortly before the end of the cooking time. The rice should still be firm to the bite, so drain it 1-2 minutes before it’s ideally done. While the rice is cooking, divide the cauliflower into mushroom-sized florets. Bring water to a boil in a pot and season with the vegetable stock. Boil the florets briskly for 3-4 minutes and drain while still firm to the bite. Cut the Nuremberg sausages into approximately 0.5 cm thick rings and fry them in a non-stick pan without fat. The sausage rings should just start to brown, then remove from the pan. Mix the cream or crème fraîche with the ketchup. If you like it a little juicier, you can add a splash of milk. First, cover the bottom of a non-stick baking dish with the sausage slices. Then arrange the cauliflower on top and season with nutmeg to taste. Then spread the cooked rice evenly over the cauliflower to create a relatively smooth surface. Spread the gratin cheese over the rice; we like to use an Emmental and mozzarella mixture. Finally, pour the cream (or crème fraîche) and ketchup mixture evenly over it. Bake in the oven on the middle rack for about 20 minutes, until the cheese has taken on a light brown color. Delicious immediately and the next day, too. Tip: Since our casserole dish is relatively tall, we used two heads of cauliflower. We kept the remaining ingredients unchanged, just added a little milk to the cream and ketchup mixture.