John Myers
Ingredients for 1 servings:
- 1 kg cauliflower, one fresh head or frozen
- 200 g Kasseler (chicken Kasseler)
- 1 onion(s)
- 50 g margarine
- 1 tbsp flour
- 50 ml sweet cream
- 100 ml milk, 1.5% fat
- 150 ml vegetable broth or beef broth
- 1 tbsp, heaped mustard, medium hot
- 100 g gratin cheese
- n. B. Pfeffer
- nutmeg
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes
quick and spicy casserole for every day
Preheat the oven to 180 degrees fan-assisted oven. Divide the cauliflower into florets and cook in salted water for 8-10 minutes until al dente, or cook according to the instructions for frozen cauliflower. The cauliflower shouldn’t be too soft, as it will continue to cook in the oven. While the cauliflower is cooking, cut the chicken casserole into bite-sized pieces and finely chop the onion. Heat the margarine in a saucepan, add the flour, and mix well. Combine the cream, milk, stock, and mustard in a measuring jug and slowly add to the flour mixture. Add some of the gratin cheese and simmer briefly. Season with pepper and nutmeg. Drain the cauliflower and place it in a baking dish with the chicken casserole and the chopped onion. Pour the sauce over it and mix gently to coat each floret. Sprinkle with the remaining gratin cheese. Bake the casserole in the preheated oven for about 20 minutes. Serve with a delicious baguette.
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