Asian cauliflower with meatballs in curry cream

Name: Asian cauliflower with meatballs in curry cream
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 3 discs Toast; 2 TABLESPOONS Coconut flake; 1 (approx. 1 kg) Head Cauliflower; 7-10 Tbsp Salt; 75 ml Milk; 3 TABLESPOONS Lemon juice; 1 Onion; 1–2 Garlic cloves; 1 red chilli pepper; 500 g mixed minced meat; 1 egg (size M); 1 1/2 TSP. medium hot mustard; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 1 collar Chives; 100 g Butter or margarine; 2 TABLESPOONS Curry Powder; 50 g Flour; 200 ml Coconut milk; 2 TEASPOONS Instant vegetable stock

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

3 discs Toast
2 TABLESPOONS Coconut flake
1 (approx. 1 kg) Head Cauliflower
7-10 Tbsp Salt
75 ml Milk
3 TABLESPOONS Lemon juice
1 Onion
1–2 Garlic cloves
1 red chilli pepper
500 g mixed minced meat
1 egg (size M)
1 1/2 TSP. medium hot mustard
7-10 Tbsp Pepper
2 TABLESPOONS Oil
1 collar Chives
100 g Butter or margarine
2 TABLESPOONS Curry Powder
50 g Flour
200 ml Coconut milk
2 TEASPOONS Instant vegetable stock

Directions

1
Cut the rind off the toast. Cut the bread into pieces and grind finely in the universal chopper. Roast bread crumbs in a pan without fat until golden brown, take out. Roast the grated coconut in a pan without fat until golden brown, take it out
2
Clean the cauliflower, cut out the hard stalk so that the head does not fall apart. Wash cauliflower. In a large pot, boil up plenty of salted water with milk and 2 tablespoons of lemon juice. Add the cauliflower (cabbage must be covered with water), if necessary weight down with a skimmer and cook for 15-17 minutes.
3
Peel and finely dice the onion and garlic. Clean, wash and slice the chilli and remove the seeds. Chop the chilli finely, knead with minced meat, 3 tbsp. bread crumbs, egg, mustard, onion, garlic, 1 level tsp. salt and 1/2 level tsp. pepper. Form approx. 8 smaller meatballs from the minced mass. Heat the oil in a large pan and fry the meatballs for 9-10 minutes at medium heat, turning them over, remove them and keep them warm if necessary.
4
In the meantime, wash the chives, shake dry and cut into small rolls. Melt 50 g fat in a pot. Mix remaining bread crumbs with grated coconut. Add to the fat, season with a little salt, remove from heat, stir in chives and 1 tbsp. lemon juice
5
Remove the cauliflower with a skimmer, drain well and keep warm. Melt 50 g fat in a saucepan, sauté the curry in it. Dust with flour, sweat it on and deglaze with 800 ml cauliflower water and coconut milk while stirring. Stir in broth. Arrange cauliflower with some sauce and meatballs on a plate. Drizzle cabbage with breadcrumbs and butter. Add the rest of the sauce. Serve with rice