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Cauliflower puree with veggie mince

Cauliflower puree with veggie mince

Preparation time:
30 min
Difficulty level:

Nutritional values:

29 g
37 g
15 g


Olive oilOlive oil ½ Teaspoon
Cauliflower (fresh)Cauliflower (fresh) 450 g
Onion (fresh)Onion (fresh)¼ (25 g)
Water (still)Water (still) 60 ml
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Parsley (fresh)Parsley (fresh) 1 Pinch(s)
NutmegNutmeg 1 Pinch(s)
Paprika powderPaprika powder 1 Pinch(s)
Tomato paste (double concentrated)Tomato paste (double concentrated) ⅓ Teaspoon
Vegetable brothVegetable broth 1 Tablespoon
Minced meat (vegetarian)Minced meat (vegetarian) 100 g
Soup vegetablesSoup vegetables 250 g
Vegan grated cheeseVegan grated cheese 1 ½ Teaspoon


Step 1:
In a saucepan bring salted water to a boil.
Step 2:
Clean, wash and quarter cauliflower. Add to the boiling salted water, cover, bring to the boil and cook for about 20 minutes.
Step 3:
Meanwhile, peel and finely dice the onion. Clean, wash and chop the soup vegetables.
Step 4:
Heat some oil in a pan and fry the minced meat, turning it over. Add the onion and the rest of the vegetables and sauté briefly. Season with salt, bell pepper and paprika. Stir in tomato paste, sweat, deglaze with broth and simmer covered for 5-7 minutes. Then season again with salt and pepper to taste.
Step 5:
Meanwhile, wash the parsley, shake dry and chop finely. Drain cauliflower and let it steam briefly in the pot. Add grated cheese to the warm cauliflower and coarsely mash with a potato masher. Season with salt and nutmeg. Last but not least, arrange the cauliflower mash and the minced meat and sprinkle with parsley.

Macronutrient distribution:

The recipe Cauliflower puree with veggie mince is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
Potato masher
Potato masher
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