John Myers
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Cauliflower and Potato Mince Casserole
The perfect cauliflower and potato mince casserole recipe with a picture and simple step-by-step instructions.
Cauliflower & Potatoes:
- 600 g Cauliflower fresh
- 600 g Waxy potatoes
- Salt
Minced mass:
- 600 g Ground beef
- 1 Onion
- 1 tsp Seasoned salt from my KB
- 1 tsp Garlic pepper from my KB
- 1 pinch Freshly grated nutmeg
- 1 pinch Fenugreek powder
- 1 pinch Tellicherry pepper
- 2 tbsp Tomato paste
- 50 ml Water
- 50 ml Dried marjoram
- 50 ml Chives fresh
- Oil
Sauce:
- 3 tbsp Butter
- 2 tbsp Flour
- 300 ml Milk
- 100 ml Cauliflower stock from above
- 100 ml Telly cherry pepper
- 100 ml Freshly grated nutmeg
- 100 ml Seasoned salt from my KB
- 100 ml Garlic pepper from my KB
Topping:
- 200 g Grated Emmental
Cauliflower & Potatoes:
- Clean the cauliflower and cut into florets, rinse with cold water. Blanch in salted water for 2 minutes! Rinse off cold! Save 100ml stock for the sauce! Wash the potatoes, clean them if necessary and cook them! Peel the potatoes and cut into fine rings!
Minced mass:
- Heat the oil in a pan and fry the minced meat until crumbly! Peel, dice and fry the onion! Then stir in tomato paste, seasoned salt, garip pepper, pepper, fenugreek, marjoram and chives! Add a little water so that everything loosens from the bottom of the pan! 🙂
Sauce: set the oven to 180 ° convection!
- Heat the butter in a saucepan and stir in the flour. Fry briefly and stir gently. Stir in milk and stock! Bring to the boil briefly and switch back. Season with seasoned salt, garip pepper, pepper and nutmeg!
Layers:
- Grease a baking dish and add the potato slices first, then the cauliflower, then the mince, then the sauce! Finally, pour cheese over it! Bake everything in the oven for about 40 minutes! Then cool a little, sprinkle with chives and serve!
Seasoning salt:
- My seasoning salt
Garlic pepper:
- Garlic and pepper all-rounder; o)
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