Cauliflower Casserole with Dumplings

Clean the cauliflower, shorten the stem. Boil the cauliflower with salted water and cook for 15 minutes on 1 or automatic heat 4-5. Then remove the cauliflower from the cooking water with a skimmer and divide into roses. Place the cauliflower florets, drained carrots and peas in a greased gratin dish. Squeeze the sausage meat, mix with egg yolk, bread crumbs, salt and sour whipped cream. Cut into 14 small dumplings with a teaspoon, put them into the slightly boiling cauliflower water and cook. Remove the dumplings from the clear soup and place on the vegetable mold.

For the sauce, finely dice the bacon and onion, sauté briefly with oil on 2 or automatic heat 8 to 9, dust with flour, stir, gradually add the cauliflower cooking water, stir well with a whisk and cook for 5 min on 1 or automatic heat 4 to 5, season with nutmeg.

Pour the sauce over the casserole, sprinkle with cheese and bake in the oven.

Circuit:

200 to 220 °C , 2nd rack v. U.

170 to 190 °C , convection oven

30 to 35 min.

Serve sprinkled with chopped parsley.

65 min.

of Hamburgische Electricitätswerke Ag

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