Today I'm back with another recipe that is easy to make and not expensive either. It's not the first time I'm making this dish and you can guess why. Yes, that's right, because it's heavenly good and not complicated. I like simple dishes that don't require a lot of work and also have a few ingredients only. This is one of them, although it may seem differently.
The original recipe is this one, but I adjusted it to my taste, adding to it and skipping a couple of ingredients.
The method is very simple, even though it has a few phases, that might make it look complicated. Don't let it scare you off thought :)
Wash and cut the cauliflower into florets, cook in salty water.
Saute sauté the finely chopped onion in an appropriate quantity of olive oil, add chopped garlic at the end. Make sure you don't burn it as once burnt, the onion becomes bitter.
Cook the rice in 3 times more water, add some seasoning to the water as well, to add some extra flavor.
Add the minced meat to the sautéed onion, mix well, add salt, pepper and whatever seasoning you like. Stir till the meat becomes white, which takes up about 10 minutes. Some of the water will evaporate till then.
Add the rice and mix well.
This could be a dish on its own as already tastes good, but the final product tastes even better.
I like to use my fireproof tray for recipes like this, so here it is, buttered and sprinkled with breadcrumbs. This can be neglected even, but it comes in handy when extra moisture needs to be dried up and prevents the food sticking to the tray as well.
Place half of the cauliflower in the tray.
Cover with the meat-rice mix.
Finally add the rest of the cauliflower on top.
Add 1 tsp red paprika powder (top quality only, no brick powder please) to the sour cream and mix well. The paprika adds a nice flavor to it and makes the cauliflower brownish at the end.
Pour the mix on top of the cauliflower, spread it as much as possible.
In a preheated oven, cook for 30 minutes, at 150C.
This is how it looks like after 30 minutes.
Sprinkle with grated cheese and put the tray back to the oven for 10 minutes, at 150C and grill function, for the cheese to melt and become golden brown.
And voilà, the cauliflower au gratin is ready to be served! 
As you can see, the cauliflower is golden brown and the cheese melted nicely.
So this is my recipe for today. Try it out as you won't regret it. If you're vegetarian, you can leave the meat out as it will still be delicious. Some recipes have eggs added. You can do that. Beat a few eggs, add salt and pour over the cauliflower.
If you're a newbie, you may want to check out these guides:
