Stuffed Cauliflower with Dutch Sauce

Ingredients

• 1 medium cauliflower
• Salt
• 1 whole-grain roll
• 1 onion
• 400 g ground beef
• 1 egg
• 2 tbsp sharp mustard
• Pepper
• Sweet Paprika Powder
• 1 tsp vegetable broth granules
• 30 g butter (2 tbsp)
• 1 tbsp whole-wheat flour
• 100 ml heavy cream
• 2 egg yolks
• a pinch nutmeg
• 1 sprig parsley

Instructions

1. 1.

   Clean and wash the cauliflower, then cook in lightly salted water for about 15 minutes. Remove with a slotted spoon, reserve the cooking liquid, and briefly rinse under cold water before draining.

2. 2.

   Soak the roll in lukewarm water for 10 minutes. Dice the onion. In a bowl combine ground beef, diced onion, egg, and mustard; season with salt, pepper, and paprika. Squeeze out excess water from the roll and add it to the mixture. Knead until smooth.

3. 3.

   Press the cauliflower apart slightly at the base and fill with the meat mixture. Place in a baking dish with the cut side up. Bring 250 ml of reserved cauliflower liquid plus broth to a boil and pour over the cauliflower. Bake in a preheated oven at 175 °C (160 °C fan) for about 45 minutes, covering if it darkens.

4. 4.

   Melt butter and sauté flour until golden. Deglaze with 300 ml of cauliflower liquid, then stir in cream and bring to a simmer. Whisk egg yolks with a splash of water and fold into the sauce without boiling further; season with salt, pepper, and nutmeg.

5. 5.

   Wash parsley, shake dry, and tear leaves. Place cauliflower in a deep bowl, pour sauce over it, garnish with parsley, and serve.