Cauliflower chopping pan

Name: Cauliflower chopping pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2-3 Spring onions; 3 TABLESPOONS Oil; 500 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 knife tip ground cumin or cinnamon; 1 (approx. 1 kg) Head Cauliflower; 1 TEASPOON Instant meat broth; 2-3 stem(s) Mint; 250 g Whole milk yoghurt; 7-10 Tbsp a few squirts of lime juice; 7-10 Tbsp Olive oil

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2-3 Spring onions
3 TABLESPOONS Oil
500 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 knife tip ground cumin or cinnamon
1 (approx. 1 kg) Head Cauliflower
1 TEASPOON Instant meat broth
2-3 stem(s) Mint
250 g Whole milk yoghurt
7-10 Tbsp a few squirts of lime juice
7-10 Tbsp Olive oil

Directions

1
Clean, wash and cut the spring onions into rings. Heat 1 tablespoon of oil in a large pan. Fry the minced meat crumbs in it while turning. Fry the spring onions briefly. Season to taste with salt, pepper and cumin.
2
In the meantime, clean and wash the cauliflower and cut it into florets. Halve or quarter large florets. Remove the mince. Heat 2 tablespoons of oil in the frying fat. Add the cauliflower and fry for about 5 minutes, turning several times.
3
Stir in 200 ml water and stock and continue cooking covered for about 5 minutes. Wash the mint, pluck off the leaves, except for something to garnish, and chop. Mix with yoghurt and season to taste with salt, pepper and lime juice.
4
Add chopped cauliflower and heat everything up. Put the mint dip on the chopping pan. Drizzle with some olive oil and garnish with mint.