You will need: 600 g of cauliflower, 400 g of pork, 1 onion, 2 cloves of garlic, a bunch of parsley, half a lemon, bay leaf, allspice, black pepper, vegetable oil, salt to taste.
Cauliflower wash and disassemble into florets.
Put the bay leaf, allspice and salt in boiling water and boil for a couple of minutes to get rid of the peculiar smell of boiled cabbage. Then dip the cauliflower into the broth and cook for 5 minutes.
Remove the cabbage with a slotted spoon in a colander and allow the liquid to drain.
Wash, dry, and cut the meat into small pieces.
Finely chop the onion.
In a heated frying pan, fry the meat until golden brown, then add the onion and fry for 5 minutes. At the end of frying, add chopped garlic, salt, spices, lemon juice. Cover and stew on reduced heat for 10-15 minutes.
Put cauliflower in the meat, mix gently so as not to mash the inflorescences and let them "make friends" on low heat for 5 minutes. At the end, sprinkle with chopped parsley and serve.
Cauliflower with meat, like other cauliflower dishes, has a little secret – they are tasty hot and cold. Therefore, this dish should like you immediately after cooking, and the next day, when it is infused.
Enjoy your meal!
Categories: Christmas Desserts