Traditional Viennese Cauliflower Bomb with Minced Meat | Juicy from the Oven

Preheat the oven to 180 °C top/bottom heat. Thoroughly wash the cauliflower, trim the stalk flat, and remove the outer leaves. Bring a large pot of salted water to a boil and precook the whole cauliflower head in it for about 8–10 minutes until tender-crisp. Then carefully lift it out and let it drain well.

Finely chop the onion and garlic. Sauté in a pan with a little butter until translucent and let cool briefly.

Place the minced meat into a large bowl. Add the sautéed onions and garlic, the egg, breadcrumbs, mustard, marjoram, paprika powder, as well as 1 tsp salt and 1 tsp freshly ground pepper. Knead everything into a homogeneous, pliable meat mixture.