Meatballs with cauliflower puree and mushroom sauce
Ingredients:
1 cauliflower
500g beef mince
250g mushrooms
450 ml double cream
50g butter
30g almond flour
ground black pepper
salt
Serves 2-4
Season the beef mince with ground black pepper and salt. Shape the meat into balls, place them into an air fryer and fry at 200°C for 12 mins, 6 minutes on each side.
Meanwhile, roughly dice the cauliflower. Place it into a cooking pan. Salt the water, and bring it to the boiling point. Once the water reaches the boiling point turn the heat down and simmer the cauliflower for 20 minutes. Strain the water from the cooking pot. Add 150 ml of the double cream and the butter. Transfer it to the food processor and pulse until combined.
Slice the mushrooms. Fry the mushrooms in 30g of butter until browned. Stir in the almond flour, pour over the rest of the double cream, season with ground black pepper, and simmer for 1-2 minutes.
Serve the meatballs with the cauliflower puree and mushroom sauce.
Tips:
The meatballs can be roasted in the oven. Preheat the oven to 200°C. Roast the meatballs for 10 minutes or until browned.