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Le Chaudron recipe
Hachis parmentier au chou-fleur
Cauliflower-topped cottage pie
⏱ 50 minServes 4Medium340 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1cauliflower
500 g (18 oz)lean ground beef
1onion
2 clovesgarlic
400 g (14 oz)tomatoes, chopped
40 g (1½ oz)grated reduced-fat cheese
2 tbspolive oil
1 pinchnutmeg
- 1 cauliflower
- 500 g (18 oz) lean ground beef
- 1 onion
- 2 cloves garlic
- 400 g (14 oz) tomatoes, chopped
- 40 g (1½ oz) grated reduced-fat cheese
- 2 tbsp olive oil
- 1 pinch nutmeg
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 190 °C (375 °F). Cook the cauliflower florets 15 min in salted boiling water.
- Mash the drained cauliflower with the nutmeg and a little olive oil until smooth.
- Sauté the chopped onion and garlic in the skillet, then add the lean ground beef and brown it, breaking it up.
- Add the crushed tomatoes, season with salt and pepper and simmer 10 min to thicken.
- Spread the meat in the baking dish, cover with the cauliflower purée and sprinkle with reduced-fat grated cheese.
- Bake 20 min until browned on top, then let rest before serving hot.
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