Cauliflower stuffed with veal and au gratin

Serves : 4

Preparation time : 15 minutes

Cooking time : about 50 minutes

Ingredients

• 250 g (9 oz) Québec ground veal
• 1 onion, chopped
• 60 ml (4 tbsp.) olive oil
• 2 garlic cloves, chopped
• 1 beef bouillon cube
• 15 ml (1 tbsp.) hot sauce (Sriracha or Sambal Oelek)
• 15 ml (1 tbsp.) herbes de Provence blend
• 1 cauliflower
• 500 ml (2 cups) homemade béchamel sauce
• 250 ml (1 cup) mozzarella, grated
• Salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 160°C (325°F).
2. In a hot skillet, brown the meat and onion in the olive oil.
3. Add the garlic, stock cube, hot sauce and herbes de Provence and cook for 2 to 3 minutes.
4. Place the cauliflower on a baking sheet lined with a silicone mat and cook for 15 minutes.
5. Using a knife, hollow out the cauliflower from the bottom, creating a cavity inside.
6. Fill the cavity with the prepared meat.
7. Place the cauliflower in a gratin dish, pour over the béchamel sauce, top with the mozzarella and bake for 30 minutes.