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Cauliflower and mince casserole

This cauliflower and mince casserole is a quick and easy meal, perfect for midweek suppers. Serve it with rice, couscous or flatbread. If cheese is not an issue for you, then crumble some feta on top.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cauliflower
  • 2 red onions
  • 2 cloves of garlic minced
  • 450 g minced meat beef or lamb
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 pinch cinnamon
  • 1 pinch chilli flakes optional
  • 1 tsp dried marjoram or oregano
  • 1 Tbsp tomato purée
  • 2 Tbsp chopped parsley
  • 1 tin chickpeas drained
  • 6 ripe tomatoes
  • 300 ml pasta
  • 300 ml water
  • 1 chilli pepper
  • Feta cheese optional
  • Salt and pepper
  • Fresh mint leaves

Method
 

  1. Preheat the oven to 180°C.
  2. Lightly oil a deep baking dish.
  3. Cut the red onion into thin wedges.
  4. Cut the cauliflower into 5 steaks. Arrange these in the baking dish next to each other. Tuck the onion wedges between them.
  5. Put the mince in a bowl, then add the spices & marjoram, minced garlic, parsley, tomato purée, salt & pepper, then mix well. You can add a pinch of chilli flakes for extra heat.
  6. Crumble this mixture on top of the cauliflower, then scatter the chickpeas on top.
  7. Cut the tomatoes into 1cm thick rounds. Lay these on top of the mince & chickpeas.
  8. Mix the passata with water and pour over the dish. Season with salt and pepper, then add the sliced chilli pepper.
  9. Cover with foil and put it in the oven 30 minutes.
  10. Remove the foil, and crumble some feta cheese on top, if liked.
  11. Put it back in the oven and bake for another 10 minutes or so.
  12. Serve with mint leaves and/or feta cheese and soured cream.