Cauliflower baked with meat

If there are seasonal vegetables, why not experiment? )

Ingredients

• cauliflower 1 medium roach
• sour cream or mayonnaise 3-4 tablespoons
• hard cheese 50-70 g
• butter or vegetable oil for frying and greasing
• wig ground
• For minced meat
• minced meat (pork + beef) 500-600 g
• egg 1 pc
• 1 clove garlic
• onion 1 pc
• smoked bacon (optional) 30-50 g
• ground paprika
• salt
• freshly ground pepper

Directions

1. Wash the cauliflower, put in a large saucepan with salted cold water and leave for ~ 15 minutes or until all the insects have crawled out of the head of cabbage.
2. Put the cabbage in boiling, salted water and as soon as the water boils again, reduce the heat and cook the cabbage for ~ 5-7 minutes, so that the cabbage becomes soft, but does not boil.
3. Remove the head of cabbage from the water and cool.
4. Carefully cut off the cobs from the head of cabbage, trying to cut them as close to the stump as possible (discard the stump).
5. Prepare minced meat.
6. Peel the onion and chop finely.
7. Peel and chop the garlic.
8. Cut the bacon into small cubes.
9. In a frying pan, heat a little vegetable oil (or a mixture of butter and vegetable oil) and fry the bacon until lightly browned.
10. Add the onion, a pinch of salt to the bacon, and fry, stirring occasionally, until the onions are tender. Add a small pinch of sugar to the onion and fry until the onion begins to brown.
11. Put chopped clove of garlic to the onion with bacon, mix, and keep on fire for another ~ 30-40 seconds.
12. Remove pan from heat and cool slightly.
13. In a bowl, combine minced meat, onion with bacon, egg, add salt, pepper with freshly ground pepper and paprika.
14. Mix the minced meat well and beat off several times, throwing it into a bowl.
15. Form a ball of minced meat and place in a greased baking dish.
16. Gently insert the cauliflower inflorescences into the minced meat, imitating a whole head of cabbage (the smaller the cauliflower, the better they will hold in the minced meat; large inflorescences can be cut lengthwise).
17. Top, grease the cabbage with slightly salted sour cream (or mayonnaise) and sprinkle a little with dried paprika.
18. Advice. It is advisable to choose a baking dish so that it is slightly larger than our "stuffed head of cabbage" - the shape, in this case, will help the "head" to keep its shape and not fall apart.
19. Advice. If there is no suitable shape, you can not disassemble the head of cabbage into inflorescences, but boil it and stuff it with minced meat between the inflorescences, trying to tamp the filling tightly.
20. Advice. Also, you can wrap the stuffed head of cabbage in 2 layers of foil (here you need to take into account that meat juice will stand out during baking and the cabbage will be stewed rather than baked), at the very end, open the foil, drain the juice, and sprinkle the cabbage with cheese and give the cheese melt.
21. Bake for ~ 40-50 minutes at a temperature of ~ 180 ° C.
22. 3-5 minutes before cooking, sprinkle the cabbage with grated cheese and return to the oven to melt the cheese.
23. Remove the finished dish from the oven, let it stand for ~ 10-15 minutes, drain the resulting liquid (if formed) and cut into portions.
24. The dish can be served hot or cold.