Cauliflower casserole with meatballs

Ingredients for 4 servings:

• 1 head of cauliflower
• 1 onion(s)
• 1 slice(s) of toast
• 250 g minced meat, mixed
• 1 egg(s)
• 1 tbsp oil
• 1 bunch of spring onions
• 20 g butter or margarine for frying
• 20 g flour
• 200 ml milk
• 50 g medium-aged Gouda
• 2 tbsp breadcrumbs
• e.g. salt and pepper
• n. B. Nutmeg
• Parsley for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

Clean and wash the cauliflower and divide it into florets. Cover and cook in about 1/2 liter of boiling salted water for about 12 minutes. Peel and finely chop the onion. Finely grate the toast. Knead both with the minced meat and egg. Season with salt and pepper. Form into balls. Heat the oil. Fry the balls for about 5 minutes until crispy. Clean and wash the spring onions. Cut half into pieces and the rest into rings. Heat the fat and sauté the flour in it. Deglaze with 3/8 liter of cauliflower water and milk, stirring constantly, and bring to a boil. Season with salt, pepper, and nutmeg. Place the cauliflower, spring onions, meatballs, and sauce in an ovenproof dish. Sprinkle with cheese and breadcrumbs. Bake in a hot oven at 225-250°C (top/bottom heat) for about 10 minutes. Sprinkle with parsley. Serve with boiled potatoes.