Cauliflower Bomb ViciVeggie

Ingredients for 2 servings:

• 1 m.-large cauliflower
• 300 g couscous, instant
• 1 ½ liters vegetable broth, strong
• 1 liter of milk
• 1 ball of mozzarella
• 1 large potato(s)
• 2 m.-sized onion(s)
• 2 garlic cloves
• 1 chili pepper(s), red
• 80 g peanuts, unsalted, coarsely chopped
• 100 g tomatoes, semi-dried (soft tomatoes)
• 80 g Parmesan, freshly grated
• ½ bunch parsley, finely chopped or frozen
• 2 m.-sized eggs
• 2 tsp, leveled salt
• 2 tsp, heaped paprika powder, sweet
• ¼ tsp nutmeg, freshly grated
• ½ tsp, levelled black pepper, freshly ground
• 20 g butter flakes

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

vegetarian alternative to the versions with minced meat

Remove the stalk and all green leaves from the cauliflower, making sure the head remains intact. Bring 1 liter of milk and 1 liter of vegetable stock to a boil, add the cauliflower to the boiling liquid, and simmer gently for about 6-10 minutes. If the cauliflower isn’t completely covered in liquid, simply turn it over halfway through cooking. It should still have a good bite. Drain the cauliflower well and place it in an ovenproof dish. Pour in the vegetable stock over the couscous according to the package instructions and let it swell (usually 10 minutes). Peel and finely dice the onions. Peel and finely chop the garlic. Finely dice the mozzarella and finely chop the soft tomatoes. Deseed and finely dice the chili pepper. Peel, wash, and finely grate the potatoes. Whisk the eggs and stir in all the ingredients—except the couscous and the knobs of butter—along with the pepper, salt, paprika, and nutmeg. When seasoning, please consider your own taste, especially adding salt to your liking. Mix the mixture with the couscous and season to taste. It should have a strong flavor, as it will be eaten alongside the mild cauliflower. Tip: Feel free to add your own ingredients, such as olives or pine nuts instead of peanuts. Spread the mixture evenly over the cauliflower with your hands. It should cover everything. Bake in a preheated oven at 180°C (top/bottom heat) for approximately 40 to 50 minutes. Sprinkle with knobs of butter 10 minutes before the end of the cooking time.