Cauliflower Bomb with Fried Potatoes

5 from 5 votes
Prep Time 2 hours 10 minutes
Cook Time 1 hour 30 minutes
Total Time 3 hours 40 minutes
Course Dinner
Cuisine European
Servings 6 people
Calories 132 kcal


  • 550 g Cauliflower fresh
  • 500 g Ground beef
  • 125 g Bacon slices
  • 50 g Quark
  • 1 small Shallot
  • 1 Egg
  • 0,5 tsp Caraway seed
  • 1 tsp Dried marjoram
  • 0,5 tsp Sweet paprika powder
  • 1 tbsp Mustard
  • 200 ml Vegetable broth
  • 100 ml Cream 30% fat
  • 500 g Potatoes triplets
  • 1 tbsp Rapeseed oil
  • Salt and pepper


  • Clean the cauliflower, cut the stalk straight, I did not remove the tender leaves. Cook the cauliflower in boiling salted water for about 10 minutes until the cabbage is tender.
  • Peel off the shallot and cut into small pieces. Put the minced beef, quark, mustard, marjoram, caraway seeds, paprika, egg, salt and pepper in a bowl and knead everything together well.
  • Place the minced meat mixture on a work surface, place the cauliflower on it and cover with the minced meat mixture. Press the dough firmly all around with your hands. Cover the cauliflower bomb with the bacon slices close together with the bacon slices.
  • Place the cauliflower bomb in a baking dish with vegetable stock and bake in a hot oven at 180 degrees for about 1 hour.
  • In the meantime I have peeled the potatoes. Boiled them in a saucepan with water for about 20 minutes, drain them and let them cool a little. Peel the potatoes, cut into thin slices. Heat the oil in a pan and fry the potatoes in it to roast potatoes, with a little Season the paprika powder and salt.
  • Lift the cauliflower bomb out of the baking dish, mix the stock with the cream and season with salt and pepper. Cut the cauliflower bomb into pieces, arrange with the sauce and the fried potatoes on plates and serve.


Serving: 100gCalories: 132kcalCarbohydrates: 5.2gProtein: 7.3gFat: 9g
Avatar photo

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Pineapple Rice with Curry

Pork Knuckle Brawn with Hearty Fried Potatoes