Cauliflower Florets with Minced Beef Vegetable Sauce

Clean the cauliflower, cut into large florets, cook in salted water (1 teaspoon) for about 10 minutes, drain and cook in a hot saucepan with a lid. Possibly drizzle the cauliflower with melted butter. Peel and finely dice the onion and garlic cloves. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 4 - 5 mm thick) with the knife. Clean and slice the celery and cut the slices into small diamonds. Heat the oil (2 tbsp) in a pan, fry the beef meat until it is crumbly and take it out again. Add oil (1 tbsp) and fry the onion and garlic cubes in it / stir-fry. Add tomato paste (2 tablespoons), salt (1 teaspoon), sweet paprika (1 teaspoon), pepper (½ teaspoon) and the seared beef mince and fry everything briefly, deglaze with the beef broth (200 ml) and remove from the stove. Boil the carrot blossoms with the celery diamonds in salted water (1 teaspoon) for about 5 minutes and drain through a kitchen sieve. Put the carrot blossoms with the celery diamonds in the minced meat pan and briefly warm / heat up. Serve the cauliflower with the minced beef vegetable sauce, garnished with parsley.