Pumpkin, cauliflower puree and minced meat casserole

Ingredients for 4 servings:

• 1 vegetable onion(s)
• 4 cloves garlic
• 1 small Hokkaido pumpkin(s)
• 1 cauliflower
• 400 g minced meat
• e.g. nutmeg
• e.g. salt and pepper
• e.g. paprika powder
• 300 g Edam cheese, grated
• 50 ml cream

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

low-carb

Preheat your oven to 180 degrees fan-assisted oven or 200 degrees top/bottom heat. Peel the onion and dice it. Peel the garlic and finely dice two cloves; the other two can remain whole. Wash the Hokkaido pumpkin thoroughly under running water and then cut it in half lengthwise. Now you can easily scrape the seeds out of the pumpkin halves with a spoon. Then remove the stem at the top and cut the pumpkin halves into pieces with a sharp knife. Wash the cauliflower thoroughly, trim the cabbage, and remove the leaves. Roughly divide the cauliflower into florets. Heat salted water in a pot and add the pumpkin pieces. There should be enough water to cover all the pumpkin pieces. Let the pumpkin cook until the flesh and skin are soft. At the same time, put a second pot on the heat for the cauliflower. Season the water with salt and plenty of nutmeg and cook the cauliflower in it until it is also tender. Drain the cauliflower and the pumpkin pieces separately, one after the other or into two sieves. Let both vegetables drain well and allow to evaporate. Place the pumpkin pieces in a large bowl. To remove as much liquid as possible from the cauliflower, chop the cauliflower florets and press the cauliflower firmly with your hand in portions. Now add the cauliflower to the bowl with the pumpkin, using both hands to press out any last traces of liquid from the cauliflower portions. Season the pumpkin and cauliflower in the pot with pepper and nutmeg to taste, add the two whole garlic cloves and the 50 ml of cream. Purée everything with a hand blender until smooth. Brown the ground beef with the onion and garlic in a pan and season everything to taste with salt, pepper, and paprika. Take a casserole dish and cover the bottom with half of the pumpkin and cauliflower puree. Then, fill this layer with the browned ground beef. Add the remaining pumpkin and cauliflower puree as a third layer. Finally, sprinkle everything with grated Emmental cheese. Place the pumpkin, cauliflower puree, and ground beef casserole in a hot oven for about 20-30 minutes. Bake until the cheese has reached the desired level of browning.