How to proceed:
Cook the Cauliflower as follows: Start by preheating your oven to a temperature of 356 degrees Fahrenheit (180 degrees Celsius). Cleaning the cauliflower involves removing the outer leaves and the stem, while ensuring that the head remains intact during the process. Before removing it and allowing it to cool, blanch it in salted boiling water for around five minutes.
Make sure the stuffing is ready: Prepare the mixture by combining the minced beef, onion that has been finely diced, parsley, whole egg, salt, and black pepper in a mixing bowl. Be sure to properly combine all of the components by thoroughly mixing them together.
To stuff the cauliflower, first make room for the filling by gently separating the cauliflower florets with your fingers. This will allow the stuffing to fit within. The meat mixture should be spooned into these areas, and little pressure should be used in order to fill as much of the interior portions as possible without shattering the cauliflower head.
In order to make the glaze, combine the egg yolk, paprika, and tomato paste in a small bowl and stir until the mixture is completely smooth. In order to provide more taste and color to the cauliflower, this will be used to brush it about.
Cauliflower should be baked. When you have a baking dish that has been greased with oil or butter, insert the filled cauliflower in the middle of the dish. Make sure that the paprika and tomato paste glaze is applied evenly throughout the whole surface of the cauliflower plant. In order to avoid an excessive amount of browning, cover loosely with aluminum foil.
In order to cook, place the cauliflower in an oven that has been warmed and bake it for about one hour, or until the meat is completely cooked and the cauliflower is soft. By removing the foil for the last ten to fifteen minutes, you will give the cauliflower the opportunity to develop a lovely golden crust.
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