Inverted Cauliflower Bomb
It’s monday evening after a long day at work as I walk through the front door. A familiar smell is welcoming me. A hint of smoke is tickling my brains. The usual time to adapt at being home is gone in no time when I see my wife dancing on the tunes of Meduza while proudly presenting me her “Inverted cauliflower bomb”. She finally found her way to the BBQ! May the Traeger Gods be blessed! What a warm welcome! In an urge to pet my ego (I suppose) she asks me how she should melt the cheese. Together we finish this delicious meal before we set back and relax for the rest of the evening. I bet you won’t be surprised if I tell you this was a kickass homecoming?
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A full meal on the BBQ? It’s not that hard as you might think. With this inverted cauliflower bomb by my wife you’ll save some space and keep the beef mince moist by the cauliflower on top! Serve with baked potatoes and you’ll have yourself a kickass meal!
- 400 gr. Beef mince Beef neck
- 1 cauliflower
- 1 Tbsp Minced meat spices recipe linked in instructions
- salt and pepper at taste
- 250 gr. Oyster mushrooms
- 3 slices Mozzarella
- spicy oil
- 500 ml vegetable broth
- freshly chopped parsley
Remove the leaves and stem of the cauliflower and make a hole in the bottom.
Bring the broth to a boiling point and add the cauliflower. Cook for about 10 minutes (depending on the size). Stop boiling the cauliflower before it’s cooked through.
Mince the meat and add the minced meat spices, salt and peper at taste. You can find the recipe for minced meat spices over here.
Stuff the cauliflower with the minced meat and put with the meat side down in an oiled skillet. Drip some spicy oil on top of it and cook the inverted cauliflower bomb for about a half hour at 210°C in the BBQ.
Add the oyster mushrooms to the skillet and raise the temperature to 260°C. Put the mozzarella slices on top of the cauliflower and let grill until the mozzarella has a nice golden brown colour.
Sprinkle with some freshly chopped parsley before serving.