Cauliflower gratin

Ingredients for 4 servings:

• 1 head of cauliflower
• 1 cup rice
• 200 g minced meat, raw or seasoned
• 100 g mushrooms
• 1 m.-sized onion(s)
• ½ liter béchamel sauce
• 150 g cheese, grated
• 1 tsp parsley, chopped or chives
• salt and pepper
• Butter for the mold
• Water (salt water)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boil the cauliflower, cut into florets, in salted water. Don’t throw away the water! Make a béchamel sauce from the cauliflower water and milk. This works best when the water is still hot. Season the ground pork, if not used, with salt and pepper. Boil the rice in salted water. Slice the onions into rings. Slice the mushrooms into strips. Pour half of the béchamel sauce into a greased lasagna dish or similar and spread it evenly over the surface by swirling it back and forth. Then add the rice and spread it evenly with a spoon. Sprinkle the ground pork over the rice. Spread the onions and mushrooms evenly. Spread the cauliflower evenly. Pour the rest of the béchamel sauce over the cauliflower. Sprinkle grated cheese over the béchamel sauce. Bake in the oven at 180°C until the cheese and béchamel mixture is lightly browned. Sprinkle with fresh or frozen parsley before serving (frozen parsley thaws in less than 1 minute and adds great flavor, or I often use chives).