Cauliflower and Corned Beef Casserole

Ingredients for 4 servings:

• 1 kg cauliflower, approx.
• Salt
• 2 onions
• 60 g butter
• 1 can corned beef (approx. 340g)
• Pepper, white
• 4 tbsp milk
• 50 g cheese, medium-aged Gouda
• nutmeg
• Fat, for the shape
• 1 bunch of parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Clean and wash the cauliflower and roughly divide it into florets. Cook in boiling salted water for 10-15 minutes until al dente. Drain in a colander. Peel, halve, and slice the onions. Heat 20g of fat in a pan and fry the onions until translucent. Dice the corned beef, add it, and fry. Season with a little salt and pepper. Heat the remaining fat in a saucepan. Sauté the flour while stirring. Pour in the milk. Continue stirring, bring to a boil, and simmer for another 5 minutes. Coarsely grate the cheese. Add to the sauce and melt. Season with salt, pepper, and nutmeg. Grease a baking dish. Add the corned beef. Layer the cauliflower, stem-side down. Pour the cheese sauce over it. Bake in a preheated oven at 225°C/200°C fan for 10 minutes. Wash the parsley, shake it dry, and finely chop it. Garnish the finished casserole with this. It tastes great with mashed potatoes.