Cauliflower puree with minced meat topping

Name: Cauliflower puree with minced meat topping
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 2 Cauliflower (about 950 g each); 1 Onion; 1 small bunch Soup Greens; 2 TABLESPOONS Oil; 400 g mixed minced meat; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1 pinch Sugar; 1,5 TABLESPOONS Tomato paste; 250 ml Vegetable broth; 5 Stem(s) Parsley; 100 g Fresh cream; 7-10 Tbsp Nutmeg

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
2 Cauliflower (about 950 g each)
1 Onion
1 small bunch Soup Greens
2 TABLESPOONS Oil
400 g mixed minced meat
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1 pinch Sugar
1,5 TABLESPOONS Tomato paste
250 ml Vegetable broth
5 Stem(s) Parsley
100 g Fresh cream
7-10 Tbsp Nutmeg

Directions

1
Bring salted water to the boil in a large pot. Clean, wash and quarter the cauliflower. Pour into boiling salted water, cover and bring to the boil and cook for about 20 minutes.
2
In the meantime peel and chop the onion. Clean and wash the soup vegetables and, depending on the vegetables, dice or cut into fine rings. Heat the oil in a pan, crumble the minced meat into it and fry vigorously while turning. Add onions and vegetables and fry briefly. Season with salt, pepper, paprika and sugar. Stir in the tomato paste, sweat it on, deglaze with stock and let it simmer covered for 5-7 minutes.
3
Then season again with salt and pepper. In the meantime wash parsley, shake dry and chop finely. Drain the cauliflower and let it steam briefly in the pot. Add crème fraîche and mash coarsely with a potato masher. Season to taste with salt and nutmeg.
4
Arrange cauliflower pounding and minced meat on plates. Sprinkle with parsley.