For cauliflower lovers, here’s a light dish that won’t take much time. Start by boiling the cauliflower in chicken broth over medium heat until it’s cooked through. While it takes its time, let’s prepare the minced meat.
In a somewhat deep frying pan, melt some butter and sauté the chopped onion until it turns slightly golden. Then, add the minced meat and cook it until it’s done.
Now, it’s time for the bechamel sauce. Melt some butter in a saucepan over the heat. Once it’s hot, add the flour and stir until it forms a cohesive mixture. Pour in the milk and whisk with a wire whisk until the sauce thickens like cream. Remove the saucepan from the heat and add the spices and the egg, then stir all the ingredients together.
By this time, the cauliflower should be boiled. Grease a baking dish with some butter and spread a cup of béchamel sauce on the bottom. Place half of the cauliflower on top of the sauce and add the cooked minced meat. Finally, layer the remaining cauliflower on top.
Spread the rest of the bechamel sauce over the cauliflower, just like when making a pasta dish. Put the baking dish in the oven for about 40 minutes or until the top turns golden brown.
| Instruction: – Please place the meat in the freezer and the vegetables in the refrigerator if they are not prepared on the same day to avoid spoilage. – The temperature of the fire must be maintained in accordance with the written procedure so that it does not interfere with the cooking of the ingredients. – The spices, salt, and hot ingredients in the box can be used as desired or omitted entirely. |
