Baked Cauliflower Bomb Wrapped in Minced Meat | Hearty with Bacon

Remove the outer leaves from the cauliflower and carefully trim the stalk so that the head stands stably and upright. Thoroughly wash the whole head and parboil it in a large pot of boiling, salted water for about 8 to 10 minutes until tender-crisp. Then lift it out, drain well, and allow to cool.

Finely chop the onion and garlic cloves. Melt the butter in a small pan and gently sauté the diced onion and garlic until translucent. Set aside and let cool briefly.

Place the mixed minced meat in a large bowl. Add the sautéed onions and garlic, egg, breadcrumbs, mustard, marjoram, and sweet paprika powder. Season generously with fine salt and freshly ground pepper, and knead everything into a smooth mixture.