Cauliflower Casserole

5 from 2 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 148 kcal


  • 1 Cauliflower fresh
  • 500 g Minced meat
  • 1 Onion
  • 1 Clove of garlic
  • 1 Red peppers
  • 200 g Fresh celery
  • 150 ml Cream
  • 100 g Gouda cheese
  • 750 g Potatoes
  • 1 Red chilli pepper
  • Cremefine
  • Flour
  • Butter
  • Salt, pepper from dre mill
  • Chilli from the mill
  • Thyme
  • Freshly grated nutmeg


  • Divide the cauliflower into small florets and place in salted water for 20 minutes. Peel the potatoes and cut them into large cubes. Peel the onion and garlic and cut into small cubes. Wash, core and cut the bell pepper and chilli pepper into small pieces. Peel the celery and cut into small cubes.
  • Boil the potatoes in salted water for 15 minutes. Boil the cauliflower in salted water for 10 minutes. Drain and collect the cauliflower water.
  • Heat the butter lard in a pan and sauté the onions, garlic and chilli pepper. Add the minced meat and fry well. Season with salt, pepper from the mill, cayenne pepper, chilli from the mill and thyme. Add the paprika and celery and let it steam.
  • Heat a piece of butter in the saucepan and make a roux with the flour and cauliflower water. Stir in the cream and season with salt and nutmeg.
  • In a baking dish, first layer the minced meat, then the potatoes and then the cauliflower. The end should be the cauliflower. Now pour the roux over the casserole and top with the cheese. Bake the whole thing in the oven for 30 minutes at 200 ° C. Arrange on a plate and enjoy your meal.


Serving: 100gCalories: 148kcalCarbohydrates: 7.5gProtein: 8.2gFat: 9.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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