Cauliflower Casserole With Meatballs And Potatoes - cooking recipe

Ingredients

1/2 None bread roll, day-old
5 tbsp milk
10 oz ground beef
1/2 None onion, peeled and finely chopped
1 None egg yolk
1 lb new potatoes, peeled and halved
1 None small cauliflower, cut into florets
2 None bay leaves
5 tbsp butter
2-3 tbsp all purpose flour
1 None vegetable bouillon cube
3 tbsp capers
3/4 cup heavy cream
1 pinch grated nutmeg
1 bunch chives

Preparation

Tear up the bread roll and soak it in the milk. In another bowl, mix together the ground beef, onion, egg yolk, and bread. Season to taste and make 12 meatballs. Keep them cool in the fridge.
Cook the potatoes for 20-25 mins in boiling salted water. In a separate pot, cook the cauliflower with the bay leaves in about 6 cups of boiling salted water for 6-8 mins. Remove the cauliflower and bay leaves and reserve 2 cups of cauliflower water.
Meanwhile, melt 2 tbsp of butter in a saucepan. Add the flour and bouillon then pour in cauliflower water and simmer for about 3 mins while stirring. Add the capers, cauliflower and cream and simmer for another 3 mins. Add the nutmeg, season to taste and keep warm.
Heat 2 tbsp butter in a large pan and cook the meatballs for about 8 mins, or until cooked through. Drain the potatoes and toss them gently in 1 tbsp of butter.
Serve the meatballs with the potatoes and cauliflower, sprinkled with chives.