This stuffed whole cauliflower makes for an incredible low-carb dinner any night of the week.

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  • Carbs per serving:
  • 1 large cauliflower head
  • 500g ground beef (mince)
  • Juice of one lemon
  • 500g tomatoes
  • 1 green bell pepper
  • 1 large onion
  • 3 garlic cloves, crushed
  • 1 sprig of flat parsley
  • 1 egg
  • 2 tablespoons soy sauce
  • Smoked paprika, to taste
  • Salt and fresh cracked pepper
  • 1/2 cup vegetable broth
  • 1 tablespoon grated parmesan
  1. Preheat you oven to 200°C. Cook cauliflower in boiling water with lemon juice for 8 minute. Meanwhile, rinse and dice tomatoes, bell pepper and onion.
  2. Combine ground meat with veggies and add garlic. Chop parsley and add it to the mix with egg and soy sauce. Mix well, then season with salt, pepper and paprika, mix again and set aside.
  3. Drain the cauliflower. Trim the stem then stuff with the meat and veggies mixture (in between the cauliflower florets). Be careful not to break the florets.
  4. Pour vegetable broth in a baking dish, arrange the stuffed cauliflower and bake for about 40 minutes. Sprinkle with parmesan 10 minutes before the end of cooking. Cut in half or quarters and serve hot.
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