Summary

Ingredients

• 1 ½ kg cauliflower
• 1 cup crème fraîche
• 500 g minced meat, mixed
• 1 leek stick (s)
• 2 medium onion (s)
• salt and pepper
• Paprika powder
• nutmeg
• Parsley, fresh

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Instructions

1. For the puree, clean the cauliflower and cook in salted water. When the florets are nice and soft, pound them. Stir in the crème fraîche with a whisk. Season well with nutmeg, salt and pepper.
2. Clean and chop the onions and leek. Fry the minced meat in a coated pan without adding any fat, add the onions and leek, season with salt, pepper and paprika and fry everything until the vegetables are done and the minced meat is nice and brown.
3. Arrange the minced meat on the puree, sprinkle everything with freshly chopped parsley and serve.
4. The spices can of course be added as required. Coriander or fennel grains in the minced meat are e.g., great variants.