1 head cauliflower (about 900g), managed, florets and internal stem coarsely cleaved
40g spread, separated
1/4 cup (20g) finely ground parmesan
2 tbsp thickened cream, warm
800g Coles Australian 3 Star Beef Mince
200g Swiss earthy colored mushrooms, coarsely hacked
1 little earthy colored onion, cut into little dice
1 medium carrot (about 100g), stripped, cut into little dice
2 tbsp plain flour
2 cups (500ml) salt-decreased meat stock
3 garlic cloves, finely hacked
2 tsp white wine vinegar
2 tsp Worcestershire sauce
1 tbsp tomato glue
2 tsp new thyme, hacked
Cook cauliflower in a huge liner over a pot of bubbling water for 12 mins or until totally delicate. Eliminate from container and uncover so steam get away, then, at that point move to food processor. Puree with 20g spread, parmesan and cream until smooth. Season with salt. Keep cauliflower pound warm.
In the interim, heat a huge substantial skillet over high warmth. Add mince and cook, mixing to separate bumps, for 5 mins or until cooked through. Move meat to a strainer set over a bowl to deplete, saving abundance fat.
Return skillet to medium warmth and add 1 tbs held hamburger fat. Add mushrooms, onion and carrot and cook, mixing frequently, for 10 mins, or until delicate. Mix in mince. Sprinkle flour over and mix to join. Add stock, garlic, vinegar, Worcestershire sauce, tomato glue and thyme and stew for 5 mins or until fluid decreases somewhat and coats mince. Season with salt and pepper. Move to a square 20cm, 7 1/2-cup (1.875L) goulash dish.
Preheat barbecue on high. Equally spread cauliflower pound over mince combination. Liquefy staying 20g margarine and brush or sprinkle over crush. Spot under barbecue for 3 mins or until carmelized in spots and percolating. Pound some dark pepper over and serve.