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Cauliflower with meatball parsley sauce

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Ingredients for 2 servings:

  • 250 g minced meat, seasoned
  • 1 tbsp butter
  • 1 tbsp flour
  • 400 ml vegetable stock
  • 2 tbsp parsley, chopped
  • 1 egg(s)
  • ½ head of cauliflower
  • e.g. salt and pepper
  • e.g. chili powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cut the cauliflower into florets and cook in salted water for 5-10 minutes, depending on the size, until al dente. Make a roux with the butter and flour and deglaze with the vegetable stock. Form the minced meat into small balls and let them simmer in the stock for about 10 minutes. Remove the pot from the heat and fish out the balls. Quickly whisk in the egg. You should see small flakes of egg. Stir in the parsley and season with spices. Add the balls back in and serve on top of the cauliflower in a deep plate or bowl. If desired, you can also serve potatoes on the side. However, this will no longer be low-carb.

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Written by John Myers

Professional Chef with 29 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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