Summary

Ingredients

• 1 medium cauliflower
• 500 g minced meat, mixed
• 2 onions)
• 1 roll, from the day before
• 1 egg (s)
• 0.5 ½ bunch parsley
• 1 teaspoon paprika powder, noble sweet
• 3 tablespoon butter
• 3 tablespoon flour
• 1 tablespoon stock, grained
• 200 ml milk
• 200 g cream
• 1 bunch chives

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Instructions

1. Cut the cauliflower into small florets, wash and pre-boil for 5 minutes in about 1 liter of salted water. Remove from the cooking water (do not throw away the water) and allow to drain.
2. Soak the roll in lukewarm water, finely dice 1 onion, sauté in a little fat until translucent and allow to cool. Finely dice the parsley. Knead the minced meat with the squeezed out bun, onion, parsley and egg well and season with paprika, salt and pepper. Shape 9-10 balls and let them simmer for about 10 minutes in the gently simmering cauliflower boiling water.
3. Finely dice the second onion. Drain the butter in a large saucepan and sauté the onions until translucent. Add the flour and let it brown lightly over medium heat. Measure 500 ml of the cauliflower / meatball cooking water and add the granulated stock. Deglaze the roux with the broth, stirring quickly and thoroughly with the whisk, otherwise there may be lumps! Add milk and cream and let the sauce simmer gently for about 10 minutes. Add cauliflower and meatballs to the sauce and let warm. Season to taste with salt and pepper. If you like, you can add a little nutmeg. Cut the chives into rolls and sprinkle them just before serving.
4. Boiled potatoes go well with it.