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🍽️ Stuffed Cauliflower

589 kcal · 30 min · 4 servings

Stuffed Cauliflower Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the parsley thoroughly and shake it dry. Pluck the leaves from the stems and place them in the mixing container. Chop the herbs for 8 seconds on speed 6. Then transfer the chopped greens into a separate bowl.
  2. 2. Peel the shallots and cut them in half. Place them in the mixing container and chop for 2 seconds using the Turbo button. Push the pieces down from the inner wall with a spatula. Now add the minced pork, one egg, tomato paste, mustard, half a teaspoon of salt, and half a teaspoon of pepper. Mix everything for 1 minute on speed 2.
  3. 3. Remove the outer leaves from the cauliflower. Cut out the hard core as much as possible without causing the florets to fall apart. Wash the head and pat it dry with a kitchen towel.
  4. 4. Pack the meat mixture firmly into the hollowed-out cauliflower. Place the stuffed head with the filling side down into the deep steam cooking insert. Wash the potatoes, peel them, and distribute them in the cooking basket.
  5. 5. Pour the warm vegetable broth into the mixing container. Hang the cooking basket and sprinkle half a teaspoon of salt over the potatoes. Place the deep steam cooking insert on top, sprinkle half a teaspoon of salt over the cauliflower, and close the lid. Start the cooking process using the steam cooking button.
  6. 6. Check after the cooking time to see if the cauliflower is tender. If necessary, cook for another 10 minutes using the steam cooking button. Interrupt the heating process during this time so that the steaming starts immediately.
  7. 7. Remove the cauliflower and potatoes from the device and keep them warm. Pour the vegetable broth into a measuring jug and measure out exactly 400 milliliters.
  8. 8. Add butter pieces and flour to the mixing container. Ensure the flour is placed next to the blade. Stir the ingredients for 3 minutes on speed 1 at 100 degrees. Now add the cream, the 400 milliliters of broth, half a teaspoon of salt, and half a teaspoon of pepper. Blend everything for 5 seconds on speed 5. Cook the sauce without the measuring cup for 5 minutes on speed 1 at 120 degrees. Add the egg yolk and mix it in for 1 minute on speed 3.
  9. 9. Plate the cauliflower and potatoes. Serve with the sauce and sprinkle the dish with the previously chopped parsley. Enjoy your meal!

Nutrition per serving