Cauliflower Gratin with Minced Meat | Golden and Juicy

Break the cauliflower into medium-sized florets and wash them under cold running water. Bring a large pot of water to a boil with half a teaspoon of salt. When the water comes to a rolling boil, add the cauliflower florets and blanch them for 5-6 minutes so they remain slightly al dente. Remove them with a slotted spoon and let them drain in a colander.

Heat the sunflower oil in a deep frying pan over medium heat. Add the finely chopped yellow onion and sauté for 3-4 minutes until translucent. Add the crushed garlic and cook for another 30 seconds until fragrant.

Add the minced meat to the pan, breaking it up thoroughly with a wooden spatula. Cook for 8-10 minutes until it changes color and the liquid evaporates. Stir in the strained tomatoes, sweet paprika, dried thyme, salt, and ground black pepper. Let the sauce simmer gently for 5-7 minutes, then remove from heat.