Cauliflower with Ground Meat and Cocktail Tomatoes

Ingredients

• 1 medium cauliflower
• Salt
• Pepper (freshly ground)
• 1 tbsp Lemon Juice
• 1 day‑old roll (or 3 slices of toast bread)
• 150 g Gouda cheese
• 1 onion
• 0.5 bunch Parsley
• 500 g mixed ground meat
• 1 egg
• paprika powder (sweet)
• 30 g clarified butter
• 1 heaping tbsp flour
• 125 ml instant beef broth
• 100 ml milk
• 50 ml heavy cream
• 8 Cherry tomatoes

Instructions

1. 1.

   Cook cauliflower in lightly salted water with lemon juice for about 10 minutes.

2. 2.

   Soak the roll in water. Grate the cheese and set aside half. Peel and finely dice the onion. Rinse, dry, and chop the parsley.

3. 3.

   Squeeze out excess water from the roll. Mix it with the meat, onions, parsley, half of the grated cheese, and the egg. Season with salt, pepper, and paprika.

4. 4.

   Grease a round oven‑proof dish and place the meat mixture as a ring inside.

5. 5.

   Place the cauliflower in the center of the dish.

6. 6.

   For the sauce, sauté the flour in clarified butter until lightly browned. Deglaze with beef broth, milk, and cream while stirring. Simmer for about 10 minutes over low heat. Stir in the remaining cheese (leave 2 tbsp).

7. 7.

   Season the sauce with salt, pepper, and nutmeg. Pour it over the cauliflower and meat ring.

8. 8.

   Bake in a preheated oven at 200°C for about 20 minutes.

9. 9.

   Wash the tomatoes, remove stems, and cut the flesh crosswise into halves. Press the tomatoes onto the meat ring, sprinkle with remaining cheese, and bake for another 10 minutes.