Cheeseburger Cauliflower

Cheeseburger Cauliflower

I love way the Americans call dishes using mince ‘burger’ – this is my take on the dish they call ‘Cheeseburger Cauliflower’ and what we would probably call something like Cheesy Mince & Cauliflower.

Here I have added additional vegetables and have used the bright green cousin of cauliflower, Romanesco, but cauliflower and
broccoli work just as well.

Cheeseburger Cauliflower

Serves 4

1 onion, diced
2 carrots, diced
2 sticks celery, diced
vegetable oil
2 cloves garlic, finely chopped
1 tsp dried Italian herbs
pinch smoked chipotle flakes
500g beef mince
1 tbsp plain flour
2 cups beef stock
sea salt and black pepper, to taste
1 medium head cauliflower, broccoli or Romanesco
1 cup grated hard cheese – I used a local hard sheep cheese
chopped fresh parsley

1              Place onion, carrots, celery and a splash of oil in a large
frying pan over a medium heat, cover and cook, stirring occasionally, for 10-15 minutes or until vegetables start to soften. Add garlic, herbs and chipotle flakes and cook, stirring, for 30 seconds or until fragrant.

2              Add mince and cook, stirring, for 4-5 minutes to brown. Stir in flour, then stock and bring to simmering. Cover and cook, stirring occasionally, for 4-5 minutes or until mixture thickens. Season with a grind of salt and black pepper.

3              Meanwhile, steam or microwave cauliflower. Drain. Remove pan fromheat. Add cauliflower with most of the cheese, mix well to combine and melt cheese. Serve scattered with parsley and
remaining cheese.

So tell me, what do you think of referring to mince as’ burger’?

Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; Carrots, celery, onion, garlic,
Krismaw Gardens – Hastings; Smoked Chipotle Flake: Orcona Chillis ‘n Peppers – Hastings; Cheese: Origin Earth
Havelock North; Parsley:  The Chef’s Garden@Epicurean
Hastings; Store Cupboard Ingredients: vegetable oil, Italian dried herbs, flour, stock, salt, black pepper

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