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Sauerkraut casserole with ground meat & cauliflower puree
Sauerkraut casserole with ground meat & cauliflower puree
534kcal Per person
38g Protein
19g Carbs
34g Fat
8g Fiber
Ingredients
- 4 ounces sauerkraut (112 g)
- 7 ounces cauliflower florets (196 g)
- 1 bell pepper
- 1 tablespoon olive oil (15 ml)
- 3 ounces 96% lean ground beef (84 g)
- 1 teaspoon curry powder (2 g)
- 1 ½ fluid ounce milk, 2% reduced fat (45 ml)
- 2 ounces grated cheese (56 g)
Preparing this recipe
- Preheat the oven to 390°F (200 °C).
- Drain the sauerkraut well.
- Place the cauliflower florets in a pot with water and cook them until tender in about 10 minutes. Meanwhile, slice the bell pepper into half rings.
- Heat the oil in a pan. Sauté the bell pepper for 3 minutes. Then add the ground meat and curry powder. Cook the meat until it's browned in about 5 minutes. Add the drained sauerkraut and cook for another 2 minutes.
- Using an immersion blender, puree the cauliflower with the milk until smooth. Season with pepper and salt.
- Spread the meat mixture in a small oven dish. Spoon the cauliflower puree over it and sprinkle the cheese on top. Place the dish in the oven for 10 minutes or until the cheese has melted.
Requisites:
- Immersion blender
Tip van FitChef
1. For making the cauliflower puree for the sauerkraut casserole, you can also use a masher.
2. You can also make a puree of half cauliflower, half (sweet) potato.
