Cauliflower Casserole with Fresh Mushrooms
Servings: 4 people
Ingredients
Cheese sauce
- 600 g Mixed minced meat
- 250 g Cherry tomatoes
- 300 g Mushrooms
- 1 Pc. Onion
- Vegetable broth
- Tomato paste
- Salt pepper
- 0,5 Pc. Dried chilli
- 40 g Butter
- 40 g Flour
- 0,5 l Broth
- Condensed milk or cream
- 200 g Grated Gouda
- Salt, pepper, nutmeg
Instructions
- Clean the cauliflower, cut into florets. Cook in salted water until al dente. Pour off and collect some broth.
- Fry the minced meat with the onion. Fry the tomato paste briefly. Season and pour in a little vegetable stock. Simmer.
- Cut the mushrooms into thin slices, wash the cherry tomatoes.
- Put the mince in a baking dish, spread the mushrooms and cherry tomatoes on top. The cauliflower florets on top.
- Heat the butter, stir in the flour and pour in the cauliflower stock and a little condensed milk, season and simmer gently. Stir in half of the cheese.
- Pour the cheese sauce on the casserole. Sprinkle with the rest of the cheese and bake in the oven at 200 degrees for about 20 minutes.