Cauliflower and Tomato Casserole

This delightful cauliflower and tomato casserole is a comforting dish that brings together the rich flavors of tomatoes, ground meat, and spices in a harmonious blend. With a perfect balance of freshness from the cauliflower and the savory taste of the meat mixture, this dish is sure to become a family favorite. The casserole is topped with a crisp layer of parmesan and breadcrumbs, providing a delightful textural contrast. Whether served as a main course or a side dish, it promises to deliver warmth and satisfaction. This recipe is simple enough for a weeknight dinner yet elegant enough for special occasions. The use of fresh herbs like parsley adds a vibrant touch, while a hint of nutmeg brings a subtle warmth. By roasting the ingredients, the flavors deepen, offering a wholesome and hearty meal. Enjoy this casserole with a side of crusty bread or a refreshing salad for a complete dining experience.

Ingredients

Main Ingredients:

1 head of cauliflower (approx. 1 kg)
500 g canned tomatoes
400 g mixed ground meat
500 g ripe tomatoes
1 onion
1 clove of garlic
1 bunch of parsley
1 egg
4 tbsp breadcrumbs
50 g parmesan cheese
40 g butter
2 tbsp oil

Spices:

Salt
Pepper
A pinch of grated nutmeg

Preparation Time

Total Time: 75 minutes (including preparation and cooking time)

Step-by-Step Instructions

Preheat the Oven: Set your oven to 200°C to preheat while you prepare other ingredients.
Prepare the Cauliflower: Remove the leaves of the cauliflower and divide it into small florets. Rinse thoroughly and boil in 1/4 liter of water for about 10 minutes.
Prepare the Meat Mixture: Peel and finely chop the onion. In a mixing bowl, combine it with the ground meat, finely chopped parsley, egg, and 2 tablespoons of breadcrumbs until you have a firm, uniform mass. Season with salt and pepper.
Prepare the Tomatoes: Drain the canned tomatoes and cut them into quarters. Blanch the fresh tomatoes, peel the skin, and also quarter them, removing the tough cores.
Add Garlic and Basil: Clean the garlic and crush it, then add it to the tomato quarters. Season with your favorite spices and basil to taste.
Cook the Sauce: In a pot, let the tomato mixture simmer uncovered over medium heat for about 20 minutes to thicken.
Prepare the Baking Dish: Butter a baking dish thoroughly. Spread the meat mixture evenly across the bottom of the dish.
Assemble the Casserole: Arrange the tomato quarter pieces along the sides of the baking dish, while placing the cauliflower florets in the center.
Season: Sprinkle with salt and a pinch of nutmeg for added flavor.
Make the Topping: Mix the parmesan cheese with the remaining breadcrumbs and sprinkle over the casserole. Dot with small pieces of butter for a golden crust.
Bake: Place the casserole in the oven and bake at 180°C for approximately 50 minutes until the top is golden and bubbly.
Serve: Allow to cool slightly before serving. Enjoy the casserole on its own or with a side dish.

Tips

Substitutions: You can use ground turkey or chicken instead of mixed meat for a lighter version.
Cheese: For a different flavor, substitute parmesan with cheddar or mozzarella.
Herbs: Fresh basil or thyme can be added for an aromatic punch.

Nutrition

Calories: Approximately 450 per serving
Protein: 35g
Fats: 25g
Carbohydrates: 30g

Variations

Vegetarian: Replace meat with lentils or mushrooms for a vegetarian version.
Vegan: Omit the cheese and egg; use a vegan egg substitute and nutritional yeast for a cheesy flavor.

Serving Suggestions

Side Dish: Serve with fresh green salad or garlic bread.
Wine Pairing: A glass of light red wine like Pinot Noir complements the dish well.

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