Minced meat and vegetable cake

Ingredients for 6 servings:

• 3 onions
• 1 cauliflower, approx. 1 kg
• 3 tbsp oil
• 600 g minced meat, mixed
• 100 g whipped cream
• 2 tbsp, heaped cornstarch
• 75 g cornstarch
• 2 tbsp mustard, medium hot
• 1 dashes Worcestershire sauce
• 150 g Emmental cheese
• 250 g potatoes, floury
• 50 g butter, soft
• breadcrumbs
• 1 m.-sized eggs
• 6 stalks of flat-leaf parsley

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

Peel and finely dice the onions. Clean, wash, and halve the cauliflower. Finely chop the florets from the stalk of one half. Roughly dice the stalk. Heat oil in a large pan. Brown the minced meat until coarsely crumbly. Season generously with salt and pepper. Add the onions, cauliflower florets, and diced stalk and fry briefly. Pour in the cream and 300 ml water, bring to a boil. Mix 2 tablespoons of starch and 5 tablespoons of water until smooth, then thicken the sauce. Stir in the mustard. Season generously with salt, pepper, and Worcestershire sauce. For the base, finely chop the second cauliflower half in a food processor. Finely grate the cheese. Peel, wash, and coarsely grate the potatoes. Squeeze the grated potatoes well with your hands. Preheat the oven (electric oven: 200 °C / fan: 175 °C). Grease a 28cm tart pan with a removable base and sprinkle with breadcrumbs. Knead the cauliflower, half the cheese, potatoes, 75g cornstarch, 50g butter, egg, salt, and pepper. Pour the mixture into the pan, press it down into the base, and create a small raised edge. Sprinkle the cauliflower base with 3-4 tablespoons of breadcrumbs. Spread the minced meat and cauliflower mix on top. Sprinkle with the remaining cheese. Bake in the preheated oven on the bottom rack for about 50 minutes. Wash and chop the parsley. Remove the tart and let it rest for a while. Remove from the pan and serve. Sprinkle with parsley.