Cauliflower, minced meat and vegetable casserole

Ingredients for 6 servings:

• 1 cauliflower
• 100 ml milk, lukewarm
• ½ tsp, leveled salt
• 400 g minced meat
• 2 large onions
• 2 large tomatoes
• 2 bell peppers, green
• 1 bell pepper(s), red
• 50 ml olive oil
• Salt and pepper, white
• 600 ml milk, lukewarm
• 3 tbsp, heaped flour
• 3 tbsp, spread butter or margarine
• nutmeg
• 200 g sliced ​​cheese (Gouda works best)

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 4 hours

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Wash the cauliflower, cut into large pieces, and bring to a boil in water with salt and cover. When it’s very soft, discard the water, add 100 ml of lukewarm milk, and puree the cauliflower. Spread it into the baking dish. Heat the olive oil in a saucepan and sauté the diced onion. Then add the diced bell peppers and sauté for 5 minutes. Then add the minced meat and diced tomatoes, season with salt and pepper, cover, and simmer until the liquid runs dry. Allow to cool slightly, then spread over the cauliflower puree. For the béchamel sauce, melt the margarine, briefly stir in the flour, and pour in 600 ml of lukewarm milk. Cook until the sauce thickens, stirring continuously with a whisk. Season to taste with salt, white pepper, and nutmeg at the very end. Now add the béchamel to the baking dish, over the minced meat mixture. Spread evenly, top with cheese slices, and bake at 250°C for approximately 20 to 30 minutes. Allow to cool slightly and serve.