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Old Viennese Cauliflower Bomb | Juicy in a Minced Meat Jacket
(0)
70 min
Under an hour
Gurkerl Küche
Ein saftiger Klassiker der Wiener Hausmannskost: Ein ganzer, zart vorgegarter Karfiolkopf wird in würziges Faschiertes mit Majoran und Senf gehüllt, mit knusprigen Speckstreifen belegt und im Backrohr herrlich goldbraun gebacken. Perfekt für das herbstliche Familienessen!
Ingredients
Preparation method
Preparation & precooking the cauliflower
Remove the leaves from the cauliflower and trim the stalk flat so that the head stands securely. Precook the whole head of cauliflower in boiling, well-salted water for about 8–10 minutes until tender-crisp. Then carefully lift out, drain well, and allow to cool.
Preheat the oven to 180 °C top/bottom heat. Grease an ovenproof baking dish or baking sheet with a little soft butter.
Preparing the minced meat mixture
Peel and very finely chop the onion and garlic. Place the mixed minced meat in a bowl.
Chef's tip
Serving tip: Creamy mashed potatoes or crispy parsley potatoes, along with a fresh cucumber salad with sour cream, make an excellent side dish for the cauliflower bomb.
Juiciness tip: If the bacon becomes too dark towards the end of the baking time, simply cover the cauliflower bomb loosely with some aluminum foil.
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