Cauliflower mince pan with fiery sour cream

Name: Cauliflower mince pan with fiery sour cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 small cauliflower (about 600 g); 1 Courgette; 1 Sweet pepper (e.g. yellow); 150 g cherry tomatoes; 2 small red onions; 6 Stem(s) Parsley; 3 TABLESPOONS Oil; 400 g mixed mince; 7-10 Tbsp salt, pepper; 200 g Schmand; 1-2 TEASPOONS Sambal Oelek

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 small cauliflower (about 600 g)
1 Courgette
1 Sweet pepper (e.g. yellow)
150 g cherry tomatoes
2 small red onions
6 Stem(s) Parsley
3 TABLESPOONS Oil
400 g mixed mince
7-10 Tbsp salt, pepper
200 g Schmand
1-2 TEASPOONS Sambal Oelek

Directions

1
Clean and wash the vegetables. Cut cauliflower into florets, halve zucchini lengthwise and cut into slices. Dice peppers roughly and halve tomatoes. Peel onions and cut into rings. Wash parsley, shake dry and chop roughly.
2
Heat the oil in a large pan with a lid. Fry the minced meat for about 5 minutes until crumbly. Season to taste with salt and pepper. Take out. Fry vegetables and onions in hot frying fat for about 5 minutes. Pour on 1⁄8 l water, bring to the boil, cover and stew for about 5 minutes.
3
Stir the sour cream and Sambal Oelek. Season to taste with salt. Add minced meat and parsley to the vegetables. Season to taste with salt and pepper. Serve with fiery sour cream.