- 1 kg boneless pork neck
- 700 g cauliflower
- 160 g gouda cheese
- 150 g whipping cream (33%)
- 100 g breadcrumbs
- 50 g butter
- 1 tablespoon full-fat mustard
- 2 cloves of garlic
- 1 medium-sized onion
- 1 small parsley root
- 1 tablespoon flat-leaf parsley
- 1 level teaspoon chili powder (or less to taste)
- ½ teaspoon cumin
- ½ teaspoon curry powder
- pepper and salt to taste
- chopped parsley for garnish
Wash and dry the meat. Peel and crush the garlic. Peel and finely chop the onion. Salt the meat, add cumin, and rub in the garlic. Place in a baking dish, sprinkle with half of the onion, add a little water, cover, and bake in a preheated oven at 180 °C for about 2 hours. Then increase the temperature to 220 °C and bake uncovered briefly until golden. Steam the cauliflower for about 5 minutes until it starts to soften. Remove and let cool slightly. In a pan, melt the butter, add the remaining chopped onion, and fry until golden. Then add curry powder, cumin, and chili, and sauté the mixture. Next, add mustard and pour in the cream. Finally, stir in half of the grated cheese, salt, add the cauliflower, mix gently, and cook for a minute. In a bowl, mix the remaining cheese with breadcrumbs and parsley. Sprinkle this mixture over the cauliflower and place everything in the oven at 160 °C for about 8 minutes until the sauce starts to bubble. Then increase the temperature to 200 °C and bake until golden (about 4 minutes). Remove and let rest for about 5 minutes. Serve sprinkled with chopped parsley.
