A fantastic combination of melt-in-your-mouth cauliflower, a punchy honey-mustard glaze and pockets stuffed with seasoned ground beef that stays juicy thanks to the cauliflower, which keeps it from drying out in the oven.
This is a showstopper of a dish — the kind everyone will still be talking about the next day. You can serve it with mashed potatoes or couscous, though it can easily stand on its own without a side dish.
Showstopper of a dish: Meat-stuffed cauliflower
And the big bonus? You can stuff it a day before the meal and simply put it in the oven a few hours before everyone arrives. And yes, you can also replace the ground beef with ground boneless chicken thighs — it comes out great.
Meat-Stuffed Cauliflower
For the filling:
• 1 medium cauliflower
• 300 grams ground beef
• 4 garlic cloves, crushed
• 1/2 bunch parsley leaves, finely chopped
• 1/2 cup toasted pine nuts
• 1 tablespoon baharat or ras el hanout
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon baking soda — no more
• 2 tablespoons olive oil
For the coating:
• 1 large egg
• 1 teaspoon smooth Dijon mustard
• 2 tablespoons honey, date syrup or maple syrup
• 1/2 teaspoon salt
• 1/2 teaspoon coarsely ground black pepper
• 2 tablespoons mayonnaise
Preparation:
1. In a large pot that can hold the cauliflower, bring plenty of salted water to a boil. Cook the cauliflower with the florets facing downward for 20 minutes. Remove and drain very well. Be sure to salt the water generously so the cauliflower absorbs enough seasoning.
2. In a large bowl, combine all the filling ingredients and knead until the mixture is fairly uniform.
3. Using a teaspoon or piping bag, fill all the spaces between the cauliflower florets. It is important to turn the cauliflower upside down, with the florets facing downward, and pack in as much filling as possible.
4. Place the cauliflower, stem side down, on a baking sheet lined with parchment paper.
5. Mix together all the coating ingredients and brush the cauliflower generously.
6. If desired, sprinkle with breadcrumbs. This is optional and only needed if you want a crunchy coating. Try to press the crumbs onto as much of the cauliflower as possible.
7. Bake in a preheated 350°F (180°C) oven for 1 1/2 hours, until the cauliflower is deeply golden and beautifully browned.