A cauliflower and ground meat island with a Babybel filling
Many myths and legends often involve a mysterious island surrounded by treacherous seas. The origin of this recipe is lost somewhere in the mists of time, but our Cauliflower Island in béchamel sauce is much more welcoming — both on first viewing and when you cut into it.
- 17½ oz ground meat (ground beef is fine)
- 5 Babybel
- ½ head of cauliflower
- 1 tsp curry powder
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp garlic, chopped
- 1 tsp mustard
- 1 tsp ketchup
- salt and pepper
For the béchamel sauce:
- ¾ oz flour
- ¾ oz butter
- 6¾ fl oz milk
- 1 bayleaf
- cayenne pepper
- salt and pepper
- 1 tbsp chopped parsley leaves
- 1 tbsp olive oil
1. Season the ground meat with the curry powder, paprika, cumin, garlic, mustard and ketchup in the quantities given above, as well as with a little salt and pepper. Spread out a portion of it on a baking tray.
2. Place the Babybel on top of this base and cover them over with the rest of the meat.
3. Decorate your meat mountain stuffed with Babybel with cauliflower florettes and then bake it in a convection oven for 25 minutes at 320°F.
4. Now prepare the béchamel sauce by melting the butter in a pan, adding the flour and carefully letting it cook.
Pour milk into the pan and season everything with nutmeg, bayleaf, cayenne pepper and a pinch of salt and pepper. Let the sauce cook until the flour has completely dissolved and the sauce has a nice shine to it.
5. Before you pour the béchamel sauce over your ground meat creation, for the final touch, finely chop some parsley, mix it with the olive oil and then apply it to the cauliflower florettes.
When you cut your island open, the molten Babybel will form a cheese lake on your plate. Who needs to travel to distant lands when you can prepare a mysterious island in your own kitchen?