Cauliflower baked with minced meat.
WHAT YOU WILL NEED
From ingredients
6 products
Vegetables
Cheese
Sauce
SIMPLE PROCESS
Step by step recipe
The key to this dish is properly preparing the cauliflower and forming a tight ball. Boil the cauliflower for 5–7 minutes in salted water – it should soften but not fall apart. Mix the chicken mince with part of the grated cheese for extra moisture. Form a compact ball so it holds together during baking. The foil keeps the juices in, and after removing it, you get a golden cheese crust. Follow our steps for a perfect result.
Prepare the chicken mince
Grind 1000 g (2.2 lb) chicken fillet with 80 g (¾ cup) of grated hard cheese (from the total 120 g). Season with salt and pepper to taste. Mix thoroughly until smooth.
Boil the cauliflower
Break 1000 g (2.2 lb) cauliflower into large florets. Bring salted water to a boil, add the florets, and cook for 5–7 minutes until tender. Drain well and pat dry.
Combine cauliflower with mince
Chop the cooked cauliflower coarsely or mash with a fork, but not into a purée. Mix with the mince until evenly distributed.
Shape into a ball and wrap in foil
Form the mixture into a compact ball about 8–10 inches (20–25 cm) in diameter. Place on a sheet of foil, wrap tightly, leaving a little space for steam.
Bake in foil
Preheat the oven to 230–250°C (450–480°F). Place the foil-wrapped ball on a baking sheet and bake for 40–50 minutes.
Add mayonnaise and cheese, bake until golden
Remove the ball, unwrap the foil, brush the top with 20 g (1.5 tbsp) mayonnaise, and sprinkle with the remaining grated cheese (40 g / ½ cup). Return to the oven without foil and bake for another 20 minutes until golden brown. Let rest 10 minutes before serving.
CHEF'S TIP
Choose firm cauliflower
Use fresh cauliflower with firm, tight florets – they hold their shape better after boiling and mixing with mince.
Don't overcook the cauliflower
Boil the florets for 5–7 minutes – they should be tender but still slightly firm. Overcooking turns them into mush.
Form the ball tightly
Mix the mince and cauliflower thoroughly and press the mixture firmly together. You can use a bowl to shape it, or form it directly on foil.
Let it rest before slicing
After baking, leave the ball in the turned-off oven for 10–15 minutes – this helps it set and makes slicing easier.
SUBSTITUTIONS
Add your taste
- Replace chicken mince with beef or pork mince For a richer flavor, use a mix of beef and pork mince – cooking time remains the same.
- Instead of mayonnaise – sour cream or yogurt For a lighter version, brush the top with sour cream or Greek yogurt instead of mayo – the crust will be softer.
- Add garlic or herbs to the mince For extra aroma, mix minced garlic or fresh herbs (dill, parsley) into the mince mixture.
- Swap cheese for Parmesan or mozzarella Parmesan gives a savory crust, while mozzarella adds a stretchy texture. A mix works great.
HOW TO STORE
How to store cauliflower and mince baked in foil
Cool the baked ball to room temperature, wrap in plastic or store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C (350°F) for 10–15 minutes or in the microwave. Freeze raw or cooked for up to 2 months – thaw in the fridge and reheat in the oven.
GOOD TO KNOW