Crispy bacon cubes on mozzarella omelette
Whisk the eggs and cream together in a bowl. Dice the mozzarella, peel and finely chop the onion, wash and finely chop the chives. Set aside. Heat half a...
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Cauliflower puree with veggie mince
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Preparation time:
30 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
453
Calories
29 g
Carbohydrates
37 g
Protein
15 g
Fat
Ingredients:
 | Olive oil | ½ Teaspoon |
 | Cauliflower (fresh) | 450 g |
 | Onion (fresh) | ¼ (25 g) |
 | Water (still) | 60 ml |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Parsley (fresh) | 1 Pinch(s) |
 | Nutmeg | 1 Pinch(s) |
 | Paprika powder | 1 Pinch(s) |
 | Tomato paste (double concentrated) | ⅓ Teaspoon |
 | Vegetable broth | 1 Tablespoon |
 | Minced meat (vegetarian) | 100 g |
 | Soup vegetables | 250 g |
 | Vegan grated cheese | 1 ½ Teaspoon |
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Preparation:
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
Cutting board
Grater
Kitchen knife
Peeler
Pot
Potato masher
Stove
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