Ingredient: nutmeg & pepper

Cauliflower used to be a boring vegetable. That reputation couldn’t be more different today. The cauliflower craze has managed to last longer then anyone would have expected. It seems to have checked all the boxes … healthy, versatile and ‘tasteless’. Not only can you turn it into rice, steak, pizza crust, gnocchi etc., but you can use any sauce, seasoning and/or flavoring on it as well. It’s entirely a blank canvas for all your cooking needs.

This casserole pairs cauliflower with some tasty bratwurst. The spices used to flavor traditional German bratwurst typically include salt, pepper, nutmeg and marjoram. Other seasonings like coriander, cardamom, ginger, caraway and garlic are sometimes used depending on the region and personal preference. The name is derived from old high German. ‘Brat‘ which means finely ground meat and ‘wurst’ which means sausage. The fine grind of the meat gives the sausage a lighter texture.

There are many ways to make bratwurst so don’t hesitate to put your on personal touch on it. This combination of the cauliflower, bratwurst and potatoes in a cheese sauce is so good. If you would prefer, don’t hesitate to just pick up a package of ‘brats’ at the store and make it even quicker to prepare.

Print Recipe

Cauliflower, Bratwurst & Potato Casserole

Votes: 1
Rating: 5
You:

Rate this recipe!

Course

Main Dish

Cuisine

American, European, German

Servings

MetricUS Imperial

Ingredients

Homemade Bratwurst

• 145 gm pork, fine grind
• 140 gm veal, fine grind
• 1 tsp sugar
• 3/4 tsp EACH gound coriander & sage
• 1/4 tsp EACH paprika & cayenne pepper
• 1/2 tsp dried rosemary
• 3/4 tsp dry mustard
• 1/4 tsp EACH nutmeg & pepper
• 1 1/4 tsp salt

Casserole Ingredients

• 2 small potatoes,
• 375 gm cauliflower florets, fresh
• 3 Tbsp butter,
• 3 Tbsp flour
• 1 1/2 cups milk PLUS 1/2 cup 'potato/cauliflower' water
• salt & pepper to taste
• 150 gm cheese, grated (I used a combo of mozza, Edam & Parmesan

Course Main Dish Cuisine American, European, German Servings MetricUS Imperial Ingredients Homemade Bratwurst 145 gm pork, fine grind 140 gm veal, fine grind 1 tsp sugar 3/4 tsp EACH gound coriander & sage 1/4 tsp EACH paprika & cayenne pepper 1/2 tsp dried rosemary 3/4 tsp dry mustard 1/4 tsp EACH nutmeg & pepper 1 1/4 tsp salt Casserole Ingredients 2 small potatoes, 375 gm cauliflower florets, fresh 3 Tbsp butter, 3 Tbsp flour 1 1/2 cups milk PLUS 1/2 cup 'potato/cauliflower' water salt & pepper to taste 150 gm cheese, grated (I used a combo of mozza, Edam & Parmesan

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Bratwurst

1. In a bowl, combine all ingredients & mix well. Form into small meatballs. In a saucepan, fry meatballs until just cooked & drain on paper towel. Spread out on bottom of a 9 X 9-inch casserole dish.

Casserole

1. Peel potatoes & cut into small cubes. Cook in salted, boiling water for about 5 minutes. With a slotted spoon, remove & distribute potato cubes evenly with bratwurst in casserole dish.

   
2. Break cauliflower into florets; add to potato water & boil for 5 minutes. With a slotted spoon, remove & add to other casserole dish ingredients.
3. Preheat oven to 375 F. In a saucepan, heat butter & stir in flour. Cook until slightly browning then whisk in milk & 1/2 cup reserved potato/cauliflower water. Bring to a boil, while continuing to whisk add salt & pepper to taste. Cook for a few minutes more.
4. Pour sauce over other casserole ingredients, sprinkle with the cheese & bake for about 20 minutes.