• 500 g colliflowerflorets
• 600 g pre-cooked potato slices
• 250 g minced meat
• 250 g cubes of bacon
• 2 medium/large onions, chopped in 2x2cm cubes, as long as their even
• 2-4 cloves of garlic, finely chopped
• 1 bushel spring onions cut into small rings
• 300 ml milk
• 1 tablet of vegetablestock
• 50 g flour
• 50 g butter
• 125g grated cheese

Main preperation:

• Bring a large pan with lightly salted water to the boil and cook the cauliflower florets al dente in about 6 to 8 minutes (make sure they are not too well done, or they will become mush in the oven).
• Drain the colliflower and catch 250 ml of the cooking liquids.
• Make sure the colliflower is properly drained, and that enough of the moisture is gone. Otherwise, the final dish will become very wet.
• Preheat a frying pan with a bit of fry the bacon until most of the fat has been drained from the meat. You can choose to keep this fat on the side to fry the rest of the ingredients in, or you can throw it away.
• After that, you can crisp it as much as you like. Make sure to remove enough fat so that the bacon is not swimming, but leave enough so that it can fry properly.
• When its finished, put the bacon apart in a bowl.
• Add either some oil or the baconfat to the pan and sauté the onion until they are soft, but do net let them color too much.
• Add the finely chopped garlic and let it fry shortly and stir it through.
• Add the minced meat and fry while stirring so that small parts of meat remain, and until the released moisture has been vaporized.
• Add half the chopped spring onions.
• Reintroduce the bacon to the mixture
• Season with (salt and) pepper.

For the sauce:

• Heat a sauce- or cooking-pan with the butter until it melts fully.
• Add the flour and stir it through the butter.
• On medium heat, while stirring every now and again to not let the mixture burn but also not give it the time it needs to get done (you will smell the flour, somewhat like cookies as soon as this is the case).
• Grind up the stocktablet and keep adding the milk and cooking liquid, bit by bit, while stirring and mixing it into the flour and butter mixture.
• Keep stirring until you have a nice and bound sauce.
• Stir half of the cheese through the sauce and add the remaining half of the spring onions.

Final preparation:

• Cover a baking dish with butter. preventing the masse sticking to the dish (a bit).
• Cover the bottom of the dish with the half of the potatoslices, and add the mince/bacon/onion mixture.
• Put some of the sauce over this, and cover it up with the remaining slices of potato.
• Put the remaining sauce over the potatos and cover it with the remaining half of grated cheese.
• Bake in a preheated oven 200°C until the top is goldenbrown. It is wise to let it cool a bit before serving.