Cauliflower with meatballs

Ingredients for 2 servings:

• 1 cauliflower
• 480 g tartar
• 2 tbsp flour
• 2 handfuls of parsley
• 2 tsp vegetable broth
• 500 ml milk
• 4 tbsp cream cheese, reduced fat
• 1 tbsp mustard
• pepper
• Worcestershire sauce
• Parsley, dried
• Chives, dried
• e.g. potato(s)
• n. B. water

Instructions

Working time approx. 20 minutes; Rest time approx. 1 day 16 hours; Total time approx. 1 day 16 hours 20 minutes

Clean the cauliflower, divide it into florets, and cook it in water for 10 minutes. Mix the flour with 130 ml water, add it to the tartar, add the chopped parsley, and knead everything together. Preheat the oven to 200°C. Drain the cauliflower and place it in a baking dish. Form the tartar into balls about 4 cm in diameter and arrange them in the baking dish with the cauliflower. Add 400 ml water and 2 teaspoons of instant broth. Cook covered in the oven for 35 minutes, remove the lid, and bake for another 10 minutes. In the meantime, cook the boiled potatoes as usual. Shortly before the end of the cooking time, heat the milk in a saucepan and dissolve the cream cheese in it. Season with mustard, instant broth, pepper, Worcestershire sauce, dried parsley, and chives. Serve the cauliflower with the meatballs, sauce, and potatoes immediately.