Beef rolls with cauliflower salad

Cut florets 2 cm from the cauliflower and cook them in a pan with plenty of boiling water with salt in 6-8 minutes until al dente. Drain the cauliflower in a colander.

In a bowl, mix the ground beef with ras el hanout, finely chopped parsley, salt, freshly ground pepper, egg yolk and breadcrumbs. Knead everything well until it becomes sticky. Form the mince into 4 rolls of about 8 cm long and wrap each roll in a slice of ham.

Heat 2 tablespoons of olive oil in a frying pan and fry the chopped rolls around brown. Add 100 ml of water and let the rolls simmer for 10 minutes.

In a bowl, beat the lemon juice with 3 tablespoons of olive oil and a little salt and pepper to a dressing. Scoop in the cauliflower florets and mix the arugula lightly. Serve the beef rolls with their gravy and cauliflower salad. Delicious with mashed potatoes.