Meatballs With Cauliflower In A Curry Cream Sauce - cooking recipe

Ingredients

3 slices white bread, made into breadcrumbs
2 tbsp dried coconut
1 bunch chives
3 tbsp lemon juice
1 None large cauliflower
1/3 cup milk
1 lb ground beef
1 None red chilli pepper, seeded and finely chopped
1 None egg
2 tbsp mustard
1 None onion, peeled and finely diced
1-2 cloves garlic, peeled and chopped finely
2 tbsp oil
4 oz butter or margarine
2 tbsp curry powder
6 tbsp flour
1 cup coconut milk
1 cube vegetable bouillon

Preparation

In separate frying pans, toast the breadcrumbs and coconut until they're golden brown and set them aside. Season to taste, remove from the heat and stir in the chives and 1 tbsp of lemon juice. Cut the stalk off the cauliflower making sure that the head doesn't fall apart. Bring a large saucepan of well-salted water to a boil with the milk and 2 tbsp of lemon juice. Put the cauliflower in so that it's completely covered and cook for 15-17 mins.
Mix the beef with the chili, 3 tbsp of breadcrumbs, the egg, mustard, onion, garlic, and season to taste. Knead the mixture well and form it into 8 meatballs. Heat the oil in a large frying pan and saute the meatballs over a medium heat while turning for 9-10 mins.
Remove the cauliflower from the water with a slotted spoon, drain well and keep warm. Melt the rest of the butter in a pan and add the curry powder and flour. Fry them briefly and pour in 3 cups of water and the coconut milk. Stir in the stock cube and cook the cauliflower briefly in the sauce. Serve the meatballs and cauliflower on a plate with some of the sauce. Sprinkle the cauliflower with breadcrumbs and coconut.