Cauliflower florets stuffed with minced meat

Salt (to taste)

1 kilo of cauliflower

400 grams minced meat (beef, lamb, or a mix)

Fresh parsley, chopped (about 2 tablespoons)

1/2 onion, finely chopped

1 egg

1 chicken egg yolk

Black pepper (to taste)

Tomato paste (1 teaspoon)

Paprika (1 teaspoon)

Remove the leaves and core from the cauliflower, keeping it whole.

Blanch the cauliflower in salted boiling water for 5-7 minutes until slightly tender but not fully cooked. Drain and set aside to cool slightly.

In a mixing bowl, combine the minced meat, finely chopped onion, chopped parsley, egg, salt, and black pepper.

Mix well until all ingredients are thoroughly combined.

Carefully spread the cauliflower florets apart and stuff the meat mixture between them, trying to distribute the meat evenly throughout.

In a small bowl, mix the egg yolk, paprika, and tomato paste until well combined.

Place the stuffed cauliflower in a baking dish.

Brush the top of the cauliflower with the egg yolk, paprika, and tomato paste mixture.

Cover the baking dish with aluminum foil to prevent the top from burning.

Bake in the preheated oven for 45 minutes covered.

After 45 minutes, remove the foil and bake for an additional 15 minutes or until the top is golden and the meat is cooked through.

Enjoy!