Cauliflower Casserole in Roman Pot

The recipe below is for a romaine pot, but you can also use an ovenproof dish and then seal it with double-folded aluminum foil.

Rinse the cauliflower, clean, divide into roses and drain.

Blanch (scald) the tomatoes with boiling water, rinse, skin and cut into slices, removing the green stalks.

Soak the bread roll in cold water. Remove the peel from the onions and cut them into cubes.

Heat the oil in a frying pan, fry the onions until translucent, add the minced meat, fry and season with a little pepper, salt and paprika.

Let the minced meat cool slightly, then stir in the egg and the squeezed out bread roll.

Place the cauliflower in the watered clay pot or in the mold greased with the butter. Spread the minced meat evenly on top and place the tomato slices on top.

Grate the cheese and sprinkle it over the tomatoes. Spread the butter evenly in flakes. Close the casserole (cover with a lid or aluminum foil), put it on the lowest rack and heat the oven to 220 °C.

Cook the casserole for about 1 hour.

Serve the casserole in the dish and sprinkle with parsley beforehand.

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