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Ein spektakulärer Genuss aus der österreichischen Hausmannskost: Ein ganzer, zart vorgegarter Karfiolkopf wird in saftig-würziges Faschiertes gehüllt, mit knusprigem Speck ummantelt und im Backrohr goldbraun gebacken. Beim Anschneiden offenbart sich ein herrlicher Kontrast zwischen feinem Karfiol und herzhafter Fleischkruste – perfekt für den sonntäglichen Familientisch.
Preparation method
Preparation & Pre-cooking
Remove the outer leaves from the cauliflower and trim the stalk flat so that the head of cauliflower can stand upright stably. Bring plenty of salted water to a boil in a sufficiently large pot. Add the whole head of cauliflower and pre-cook for about 8 to 10 minutes until al dente. Then carefully lift it out, rinse with cold water, and let it drain and cool down completely on a kitchen towel.
In the meantime, finely dice the onion and garlic cloves. Wash the fresh parsley, shake dry, and chop finely (set aside one tablespoon for garnish).
Minced Meat Mixture & Coating
Place the mixed minced meat in a bowl. Add the finely chopped onions, garlic, egg, breadcrumbs, mustard, marjoram, sweet paprika powder, and half of the chopped parsley. Season generously with 1 tsp salt and 1/2 tsp freshly ground black pepper. Knead the mixture with your hands until smooth and well combined.
Chef's tip
This pairs wonderfully with traditional parsley potatoes or creamy mashed potatoes, as well as a crisp cucumber salad with sour cream dressing.
For a particularly savory touch, you can mix 50 g of grated mountain cheese into the minced meat, or brush the cauliflower with a little mustard before wrapping it.
Ingredients
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