Cauliflower chopping pan

Name: Cauliflower chopping pan
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 collar Spring onions; 1 (approx. 1.5 kg) cauliflower; 3 TABLESPOONS Oil; 500 g mixed mince; 7-10 Tbsp salt, pepper, nutmeg; 1 TEASPOON Sweet peppers; 1⁄2 Federation parsley or chives; 150 g Cream yoghurt; 250 g Low-fat curd

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 collar Spring onions
1 (approx. 1.5 kg) cauliflower
3 TABLESPOONS Oil
500 g mixed mince
7-10 Tbsp salt, pepper, nutmeg
1 TEASPOON Sweet peppers
1⁄2 Federation parsley or chives
150 g Cream yoghurt
250 g Low-fat curd

Directions

1
Clean, wash and cut the spring onions into rings. Clean, wash and cut the cauliflower into small florets.
2
Heat 1 tablespoon of oil in a large pan with a lid. Fry the minced meat for about 5 minutes until crumbly. Add spring onions and fry briefly. Season everything with salt, pepper and sweet paprika and take it out.
3
Heat 2 tablespoons of oil in a frying pan. Sauté the cauliflower in it at medium heat for about 5 minutes. Add good 1⁄8 l water, bring to the boil. Season with salt, cover and cook for about 5 minutes.
4
Wash the parsley, pluck off the leaves and chop. Mix yoghurt and quark. Season to taste with salt and pepper. Stir in parsley. Add minced cauliflower to the pan and heat. Season to taste with salt, pepper and nutmeg.
5
Serve with Quarkdip. Baguette tastes good with it.