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Cauliflower and rice gratin
40 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 855
  • Fat about 46g
  • Carbohydrates about 66g
  • Protein about 43g
This is needed
This is needed for 4 people
  • a little butter
  • 300 g long grain rice
  • 1 onions
  • 1 cauliflower (approx. 600 g)
  • 1 garlic clove
  • 80 g diced bacon
  • a little pepper
  • oil for frying
  • 400 g minced meat (beef and pork)
  • 0.25 tsp salt
  • 4 dl vegetable bouillon
  • 4 dl vegetable bouillon
  • 200 g single cream for sauces
  • 0.5 tsp mild curry powder
  • 0.5 tsp salt
  • 1 egg
To bake
  • 130 g grated Gruyère
  • Apron, Bowl, Cooking spoon, Frying pan, Garlic press, Measuring cup, ovenproof dish (approx. 3 l), Oven mitts, Paring knife, Sieve, Tablespoon, Teaspoon, Timer, Whisk, Cutting board, Kitchen scales
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And that's how it's done
And that's how it's done
Grease the dish with butter.
Rinse the rice in a sieve under cold running water, place in the prepared dish. Remove the stalk from the cauliflower. Separate the cauliflower into florets. . Peel and finely chop the onion, press the garlic.
Heat the oil in a frying pan. Brown the meat for approx. 5 mins. per batch. Remove, season, reduce the heat, add the diced bacon, fry briefly. Reduce the heat, add the onion and garlic, cook briefly. Pour in the stock, add the cauliflower, simmer for approx. 5 mins. until just soft, spread on top of the rice along with the meat, mix.
Combine the stock, single cream and egg, season. Pour the sauce over the cauliflower and rice, mix.
To bake
Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove, mix, sprinkle with cheese. Return to the oven for approx. 20 mins.

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