Cauliflower and Broccoli Casserole

Ingredients for 4 servings:

• 3 large shallots
• 3 garlic cloves
• 500 g minced meat, mixed
• e.g. salt and pepper
• 2 tbsp tomato paste
• some vegetable stock powder
• 150 g feta cheese made from sheep’s milk
• n. B. Mediterranean herbs, fresh or dried
• some cumin
• 2 cups of crème fraîche
• 250 g tagliatelle, green
• 1 cup of cream
• 1 egg(s)
• some nutmeg
• Olive oil for the mold
• 300 g broccoli
• 300 g cauliflower
• n. E. cocktail tomatoes, optional
• 250 g grated cheese, e.g. Parmesan

Instructions

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

Sauté the shallots with the garlic until translucent. Add the minced meat and fry until crumbly. Now add the tomato paste, stock powder, feta cheese, herbs, cumin, and 1 cup of crème fraîche and simmer gently until the feta has melted. In the meantime, cook the tagliatelle in salted water for about 8 minutes until al dente. Whisk the second cup of crème fraîche with the cream, egg, salt, pepper, and nutmeg and set aside. Now grease a baking dish with a little olive oil and layer the ingredients in order: start with the tagliatelle, then the minced meat, and finally, alternating the broccoli and cauliflower. If you like, you can also add a few halved cherry tomatoes. Finally, spread the whisked cream mixture over the pasta and sprinkle with Parmesan cheese. Bake in a preheated oven at 200°C (top/bottom heat) for about 40 minutes.