Recipe: Beef-Stuffed Cauliflower

- Preheat oven to 390°F (200° C)
- Cook the cauliflower in boiling salted water with lemon juice for 8 minutes
- Soak the half bread roll in milk
- Wash the tomatoes and bell pepper and cut into small dice
- Peel the onion and cut into small dice
- Squeeze out the bread roll, mix it with the ground beef and vegetable dice, add the garlic
- Finely chop the parsley and add it to the mixture with the egg and soy sauce
- Mix everything well, season with salt and pepper, add the paprika
- Drain the cauliflower
- Remove the core from the cauliflower, being careful to keep a presentable exterior appearance
- Stuff the cauliflower with the vegetable-meat mixture
- Butter an ovenproof dish, add the vegetable broth, place the stuffed cauliflower in it and bake for approximately 40 minutes
- 10 minutes before the end of cooking, sprinkle with Parmesan and breadcrumbs
- Cut in half for serving and serve very hot
** I serve it with a cream/horseradish sauce (4 tablespoons heavy cream, 4 teaspoons horseradish, salt, pepper) heated on low heat