Cauliflower Casserole with Turkey Ragout

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Ingredients

500 g	potatoes, peeled and sliced
1 head(s)	cauliflower, in florets
1	onion, chopped
500 g	turkey breast, finely diced
100 g	grated cheese (Cheddar or Gouda)
2 clove(s)	garlic, minced
2 tbsp	oil
	salt and pepper
1 tbsp	marjoram
1 tbsp	tomato puree
1 large can(s)	tomatoes
150 ml	vegetable stock
	paprika powder
some	butter

Method

Preparation time: ca. 20 min / Cooking / Baking Time: ca. 1 hr 20 min / Grade of difficulty: easy / Calories per portion: n/a

Cook the potatoes in salted water until done and cook the cauliflower florets in salted water for 10 minutes. Drain the vegetables.

In a pan heat the oil and sear the meat for 5 minutes. Stir in the onion, garlic and the marjoram and cook for 5 more minutes. Season with salt and pepper. Stir in the tomato purée, tomatoes and the stock. Cook over medium heat for 10 minutes. Season to taste with salt, pepper and paprika powder.

Preheat the oven to 175°C.

Divide the potatoes and the cauliflower in a buttered casserole dish. Pour over the ragout and sprinkle with the cheese. Bake for 20-30 minutes.