Cauliflower and minced meat gratin

Ingredients for 4 servings:

• 1 cauliflower
• salt and pepper
• 3 spring onions
• 400 g minced meat, mixed
• 3 tbsp tomato paste
• 200 ml broth
• Cayenne pepper
• 100 g Emmental cheese slices
• 2 tbsp oil for frying
• Fat for the mold

Instructions

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

Divide the cauliflower into florets and cook in boiling salted water until al dente. Slice the spring onions into rings. Heat the oil in a pan and fry the minced meat over medium heat until crumbly. Season with salt and pepper, and briefly fry the spring onions. Add the tomato paste and stock, season with cayenne pepper, and simmer for 2-3 minutes over low heat. Grease an ovenproof dish. Alternate the minced meat and cauliflower in layers. Top with the cauliflower. Preheat the oven to 220°C (200°C fan/gas mark 4). Cut the cheese into wide strips and arrange them in a lattice over the cauliflower. Bake the gratin in the hot oven for about 15 minutes, until the cheese has melted. Tip: If you want to freeze the casserole, omit the cheese. Add it just before baking.