Description
Zarter Blumenkohl trifft auf würziges Hackfleisch, fein abgeschmeckt mit Muskat, Salz und Pfeffer. Goldbraun überbacken, umhüllt von cremiger Ei-Butter-Mischung, begeistert dieses Gericht mit saftigem Biss und aromatischer Kruste.
Ingredients
Scale
- 1 Blumenkohl
- 400 g Hackfleisch
- 1 Zwiebel(n)
- 1 Prise(n) Salz und Pfeffer
- 1 Prise(n) Muskat
- 2 Ei(er)
- Fett für die Form
- 50 g Butter
- ¼ Liter Sahne
- 50 g Käse, geriebener
Instructions
- Begin by thoroughly washing the head of cauliflower under cold running water to remove any dirt or debris. Cut the cauliflower into small, even florets, discarding the tough inner core and large leaves.
- Bring a large pot of lightly salted water to a boil. Add the cauliflower florets to the boiling water and cook them for about 5-7 minutes, or until they are just tender but still have a slight bite (al dente). Drain the cauliflower florets well and set them aside.
- While the cauliflower is cooking, peel and finely chop the onion. In a medium mixing bowl, combine the ground meat (Hackfleisch), the finely chopped onion, a generous pinch of salt and pepper, a pinch of freshly grated or ground nutmeg, and one of the eggs. Mix everything thoroughly using your hands or a spoon until the ingredients are fully incorporated and the mixture is evenly seasoned. Taste for seasoning and adjust if necessary.
- Grease a large ovenproof baking dish or casserole with butter or another fat to prevent sticking. Spread the drained cauliflower florets evenly over the bottom of the prepared baking dish.
- Dot the cauliflower evenly with small pieces of butter, distributing the butter across the entire surface so it melts and flavors the dish.
- Take the seasoned ground meat mixture and gently spread it over the cauliflower florets in the baking dish. Use a spatula or your hands to create an even layer, ensuring that the cauliflower is covered.
- In a separate bowl, pour in the cream (Sahne). Add the remaining egg and the grated cheese to the cream. Whisk the mixture thoroughly until the egg is well beaten, and the cheese is evenly distributed throughout the cream.
- Pour the cream, egg, and cheese mixture evenly over the layered cauliflower and meat in the baking dish. Make sure the sauce covers most of the surface so it can soak into the layers during baking.
- Preheat your oven to 200°C (about 390°F) if you have not already done so. Place the baking dish on the middle rack of the preheated oven.
- Bake the casserole for approximately 25 minutes, or until the top is golden brown and bubbling, and the meat is fully cooked through. If you prefer a crispier top, you may broil it for an additional 2-3 minutes at the end of the baking time, keeping a close eye to prevent burning.
- Once baked, remove the dish from the oven and allow it to rest for 5 minutes before serving. This will help the casserole set and make it easier to portion. Serve hot as a satisfying main course.
Notes
You can use any type of ground meat according to your preference, such as beef, pork, or a mixture. For extra flavor, consider adding chopped herbs like parsley or chives to the meat mixture. If you want a lower-fat version, substitute some of the cream with milk. This dish pairs well with a fresh green salad or crusty bread.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 400-550
- Sugar: 2-6g
- Sodium: 600-900mg
- Fat: 25-35g
- Saturated Fat: 9-15g
- Carbohydrates: 10-25g
- Fiber: 1-4g
- Protein: 30-45g
- Cholesterol: 90-150mg
