Cauliflower bomb

Ingredients for 6 servings:

• 12 potatoes, with skin in wedges
• 1 large cauliflower
• 1,000 g minced meat
• 400g bacon
• 4 onions, diced
• 5 cloves garlic, finely chopped
• 1 pack of cream cheese, natural or herb
• 200 ml cream
• 2 tbsp vegetable broth, instant
• 1 bunch of herbs (rosemary, thyme, marjoram, oregano)
• 2 tbsp paprika powder, sweet
• 4 tbsp herbal salt
• 250 ml milk
• 200 ml olive oil
• 6 tbsp mustard, medium hot
• 4 eggs
• 200 g breadcrumbs

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

First, clean the whole cauliflower. Remove the stem and leaves. Then cook it in water, milk, and about 2 teaspoons of regular salt for about 10-12 minutes, until al dente. It shouldn’t crumble and will continue to cook well later. Cut the potatoes lengthwise into wedges and marinate thoroughly. To do this, make a marinade mixture of olive oil, rosemary, sweet paprika, and herb salt. Season the ground meat mixture thoroughly. Pour in the breadcrumbs, all the eggs, 2/3 of the mustard, 3/4 of the gently roasted onions, chopped garlic, and 2/3 of the herb marinade. Season with salt and pepper. For the sauce, bring the remaining onion and garlic mixture to a boil with 1/3 of the mustard, cream cheese, broth, the remaining herb marinade, cream, and water, and puree. After these preparations, you can refrigerate everything or continue baking immediately. Line a baking tray with aluminum foil and then parchment paper. Place the cauliflower, stem-down, in the center of the baking sheet. Arrange the marinated potato wedges around the outside. Then, arrange the minced meat topping on top of the cauliflower in a domed shape and then cover it tightly with bacon. Bake on the baking sheet for 45-55 minutes at 180-200 degrees Celsius (350-400 degrees Fahrenheit). At the end of the baking time, reheat the sauce and serve everything together.