Summary

Ingredients

• 1 head cauliflower
• 5 medium potato (s)
• 400 g minced meat, mixed
• Salt and pepper
• paprika powder, noble sweet
• 2 medium onion (s), diced into small pieces
• 250 ml milk
• 150 g cream cheese
• 2 tablespoon, heaped butter
• 2 tablespoon, heaped flour
• 1 bunch parsley
• some nutmeg
• 1 squirt lemon juice
• Fat for frying
• Broth, granulated

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Instructions

1. Wash the cauliflower and cut into florets. Peel the potatoes and cut them into large cubes. Put both in a saucepan, cover almost with water, add plenty of salt and cook for about 15 minutes.
2. In the meantime, season the mince with salt, pepper and paprika and knead with a finely diced onion. Shape into small balls and fry in fat in a large pan with a high rim (I use a coated wok pan).
3. Drain the cauliflower and potatoes and collect 300 to 400 ml of the cooking liquid. Season this cooking liquid with broth to taste and add the milk.
4. Remove the meatballs from the pan and sauté the rest of the finely diced onion in the butter with a little sugar and salt until translucent. Now add the flour to the onions, stir and add the prepared broth / milk to this roux. Make a creamy sauce while stirring constantly. Stir in the cream cheese and season to taste with salt, pepper, nutmeg and a squeeze of lemon. Stir in the cauliflower, potatoes, meatballs and sliced parsley. Briefly heat up again and then enjoy.
5. The same preparation is also possible with asparagus, kohlrabi, leek or broccoli.