Bart's Recipes
Divide the cauliflower into florets and cook them gently for ten minutes in lightly salted water. Drain well and let them steam dry for a moment, otherwise the puree will be watery. Puree with the butter, salt and pepper until smooth.
Mix the veal mince with the egg, finely chopped garlic, mustard, chopped parsley, salt and pepper. Knead briefly but thoroughly and shape into one sturdy burger. Let it rest for ten minutes so it holds its shape while cooking.
Heat half of the olive oil in a griddle pan and grill the pointed peppers whole until the skin blisters, about eight minutes, turning regularly. Cook the burger in the remaining oil for four minutes per side. Serve on a bed of cauliflower puree with the peppers alongside. Veal mince is lean and fine-textured and works well in a low-carb dinner.
