Old Viennese Cauliflower Wrapped in Minced Meat | From the Oven

Remove the leaves from the cauliflower, cut the stalk flat, and precook the whole head of cauliflower in plenty of boiling salted water for about 8 to 10 minutes until al dente. Then carefully lift it out, let the steam escape briefly, and allow to cool.

Preheat the oven to 180 °C top/bottom heat. Grease an ovenproof baking dish with a little butter.

Finely dice the onion and garlic. Finely chop the parsley. Place the minced meat in a bowl and knead thoroughly with the onion, garlic, parsley, egg, mustard, marjoram, half of the breadcrumbs, salt, and pepper until a homogeneous, smooth mixture forms.