Cauliflower with bolognese sauce

Name: Cauliflower with bolognese sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 1-2 Garlic cloves; 200 g Carrots; 1-2 TABLESPOONS Oil; 600 g mixed minced meat; 1 (approx. 1500 g) large head cauliflower; 7-10 Tbsp Salt; 2 TABLESPOONS Tomato paste; 7-10 Tbsp black pepper; 7-10 Tbsp Sweet peppers; 1 can(s) (850 ml) peeled tomatoes; 1-2 TABLESPOONS Tomato ketchup; 1 pinch Sugar; 7-10 Tbsp Chervil

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
1-2 Garlic cloves
200 g Carrots
1-2 TABLESPOONS Oil
600 g mixed minced meat
1 (approx. 1500 g) large head cauliflower
7-10 Tbsp Salt
2 TABLESPOONS Tomato paste
7-10 Tbsp black pepper
7-10 Tbsp Sweet peppers
1 can(s) (850 ml) peeled tomatoes
1-2 TABLESPOONS Tomato ketchup
1 pinch Sugar
7-10 Tbsp Chervil

Directions

1
Peel and finely dice the onion and garlic. Clean, wash and finely dice the carrots. Heat oil in a pan. Add minced meat and crumble with a spatula. Fry well all around while turning.
2
In the meantime clean the cauliflower, cut off the florets and wash them. Pour into boiling salted water and cook covered for about 18 minutes. In the meantime add onion, garlic and carrots to the minced meat and fry briefly.
3
Add the tomato paste and sauté briefly. Season with salt, pepper and paprika. Deglaze with tomatoes. Bring to the boil and simmer at low heat for about 5 minutes. Then season again with salt, pepper, ketchup, sugar and paprika
4
Pour the cauliflower into a sieve and drain. Place the cauliflower on a plate, add a little bolognese and serve garnished with chervil and pepper to taste. Add the rest of the bolognese extra.