Cauliflower with meatballs

Ingredients for 4 servings:

• 1 m.-large cauliflower
• 500 g minced meat, mixed
• 2 onions
• 1 roll, from the day before
• 1 egg(s)
• ½ bunch parsley
• 1 tsp sweet paprika powder
• 3 tbsp butter
• 3 tbsp flour
• 1 tbsp broth, granulated
• 200 ml milk
• 200 g cream
• 1 bunch of chives

Instructions

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

Fine stew with béchamel sauce

Cut the cauliflower into small florets, wash, and pre-cook for 5 minutes in approximately 1 liter of salted water. Remove from the cooking water (do not discard the water) and drain. Soak the bread roll in lukewarm water, finely dice 1 onion, sauté in a little fat until translucent, and let cool. Finely dice the parsley. Knead the minced meat with the squeezed-out bread roll, onion, parsley, and egg, and season with paprika, salt, and pepper. Form 9-10 balls and let them simmer in the gently simmering cauliflower cooking water for about 10 minutes. Finely dice the second onion. Melt the butter in a large saucepan and sauté the onions until translucent. Add the flour and cook over medium heat until lightly browned. Measure out 500 ml of the cauliflower/meatball cooking water and add the granulated stock. Deglaze the roux with the stock, whisking quickly and thoroughly to avoid lumps! Add the milk and cream and simmer gently for about 10 minutes. Add the cauliflower and meatballs to the sauce and heat through. Season with salt and pepper. If desired, add a little nutmeg. Finely chop the chives and sprinkle in just before serving. Serve with boiled potatoes.