Cauliflower and rice gratin

Cauliflower and rice gratin

40 min. Active
1 hr 30 min. Total
855 kcal per person
Nutritional value / person: Fat: 46 g, Carbohydrate: 66 g, Protein: 43 g

Master chef

Three-star recipes are for master chefs who stand with a little help at the stove and in front of the oven.

Utensils

  • 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

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dish

a little butter

Cauliflower

300 g long grain rice
1 cauliflower (approx. 600 g
1 onion
1 garlic clove

Meat

oil, for frying
400 g minced meat (beef and pork)
¼ tsp salt
a little pepper
80 g diced bacon
4 dl vegetable bouillon

Sauce

4 dl vegetable bouillon
200 g single cream for sauces
1 egg
½ tsp mild curry powder
½ tsp salt

To bake

130 g grated Gruyère
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How it's done

The kids can help at the marked areas .

Dish

a little butter

Grease the dish with butter.

Cauliflower

300 g long grain rice
1 cauliflower (approx. 600 g
1 onion
1 garlic clove

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.

Meat

oil, for frying
400 g minced meat (beef and pork)
¼ tsp salt
a little pepper
80 g diced bacon
4 dl vegetable bouillon

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.

Sauce

4 dl vegetable bouillon
200 g single cream for sauces
1 egg
½ tsp mild curry powder
½ tsp salt

Combine the stock, single cream and egg, season. Pour the sauce over the cauliflower and rice, mix.

To bake

130 g grated Gruyère

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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