Mince and cauliflower bake

Preparation – 20 minutes

Fill a large pot with water and salt and bring to a boil.

Peel and dice the potatoes, cook in a medium saucepan until tender. Meanwhile, cut the cauliflower into florets and cook them in a large pan of boiling water until the cauliflower is al dente.

Peel and finely chop the onion and garlic cloves. Preheat the oven to 200 degrees celsius.

Finishing the mince and cauliflower bake – 40 minutes

Heat a dash of olive oil in a large frying pan and sauté the onion and garlic for a few minutes. Add the beef and pork mince and cook for a few minutes.

Add the tomato purée and cook briefly to deacidify it. Season with soy sauce, pepper and salt. Spread the mince mixture over the bottom of the baking dish.

Drain the cauliflower florets as soon as they are al dente and spread them over the mince.

Drain the potatoes and purée them. You can do this with a potato masher, or press them through a fine sieve for a smoother finish. Stir in a knob of butter and a splash of milk to until you have smooth mashed potatoes.

Season the potatoes with salt, pepper and a tablespoon of curry powder. Spread the mashed potatoes over the cauliflower and sprinkle with a handful of grated cheese.

Cook the mince and cauliflower bake for around half an hour, until golden brown.