Baked Cauliflower with Mustard Sauce and Baked Potatoes

5 from 6 votes
Total Time 2 hrs
Course Dinner
Cuisine European
Servings 4 people


  • 500 ml Water
  • 1 piece Cauliflower, whole
  • 50 g Oil for greasing
  • 1 kg Small potatoes or triplets
  • Salt, pepper, paprika
  • 1 Pc. Fresh onion
  • 1 Clove of garlic
  • 500 g Mixed minced meat
  • 200 g Cream / sour cream 20% fat
  • 1 Egg
  • 40 g Breadcrumbs
  • 12 Discs Breakfast bacon
  • 250 ml Cauliflower water
  • 250 g Cream cheese
  • 20 g Starch
  • 20 g Mild mustard
  • 1 cube Vegetable broth
  • Salt, pepper, a pinch of nutmeg


  • Cut cauliflower into a cross shape on the stalk, place in a sieve, hang it over approx. 500 ml of water, cover and steam for approx. 30 minutes. In the meantime, grease a baking sheet and preheat the oven to 200 °.
  • Halve the small potatoes, place in a bowl, roll in oil and season to taste (pepper, salt, paprika)
  • Put the minced meat, sour cream, egg, breadcrumbs, salt, pepper and paprika in a bowl. Chop the onion and garlic and sauté them lightly in the oil, pour them over the minced meat and mix well.
  • Place the pre-cooked cauliflower in the middle of the greased baking sheet and then cover with the minced meat mixture. Then place the bacon slices around them and press down a little. Spread the 'marinated' potatoes around the cauliflower and bake for 45 minutes at 200 °.
  • Now it's time to make the sauce: Bring 250 ml cauliflower water to the boil with the stock cube, stir in the cream cheese, starch and mustard, season with pepper, salt and nutmeg.
  • Incidentally, the recipe is not from me but from Thermomix. I hope I can post it here anyway?
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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