Minced meat casserole with carrots and cauliflower

Ingredients for 4 servings:

• 1 small cauliflower
• 250 g carrot(s)
• 500 ml water
• 1 onion(s)
• 1 tbsp clarified butter
• 300 g minced meat
• 100 g bacon, streaky
• 1 tbsp oil
• 2 tsp flour
• 250 ml milk
• 125 ml vegetable broth from cauliflower and carrots
• 2 packs of processed cheese (salami)
• salt and pepper
• curry powder
• Paprika powder
• ½ tsp thyme

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

A favorite recipe of my children

Wash the cauliflower and divide it into florets. Peel the carrots and slice them thinly. Bring the lightly salted water to a boil, add the cauliflower, cover, and simmer for about 8 minutes. Then add the carrot slices, simmer for another 4 minutes, and drain. Reserve about 1/8 liter of the vegetable stock. Peel and finely dice the onion. Melt the clarified butter in a pan, add the minced meat, breaking up any lumps with a fork, add the diced onion, and fry everything until browned. Season with salt, pepper, curry powder, paprika, and thyme. Remove the pan from the heat. Alternate the cauliflower florets, carrot slices, and minced meat in a greased, ovenproof casserole dish. Dice the streaky bacon, heat 1 tablespoon of oil in a pan, brown the bacon cubes, sprinkle with flour, making sure there are no lumps. Add the milk and cauliflower water while stirring, cook for 5 minutes, and season with salt and pepper. Add the cheese flakes, stir until melted, bring to a boil, and pour the cheese sauce over the vegetables and minced meat. Bake at 180 degrees Celsius for about 35 minutes.