Cut the cauliflower head into bite-sized florets. Wash them well. Put them in a large pot with half lemon and pour water onto them.

Boil until florets tender, but not mushy. Cooking for 15 minutes after boiling will be enough.

Take it from stove and drain. Don’t pour any cold water on them. Keep them as they are.

Meanwhile prepare the ground beef mixture in a separate pot.

Put ground beef in a pot, cover the pot and cook it over medium heat until it releases water and absorbs back. Stir it occasionally.

Then add olive oil, chopped onion and green pepper, stir. Don’t cover the pot at this step.

Toss chopped tomato after a few minutes.

Mix pepper paste and hot water in a bowl and pour it into the pot. Cover the pot and let it cook for about 10 minutes.

Then add salt and a generous amount of ground black pepper.

Cook it for about 10 or 15 minutes more.

Preheat oven at 200 C.

Transfer the boiled cauliflower florets into a baking dish (I used an oval casserole dish) when they are still hot. We don’t need to oil the dish.

Toss half of grated kasar cheese on them. This cheese gives a great flavor to cauliflower, so don’t skip this ingredient.

Then spread ladles of ground beef mixture to cover the clauflower florets. Press on it with the reverse side of a spoon to make it tight so that it will be easier to share it on plates when serving. Bake it for about 20 minutes.

Take it from oven and layer the rest of cheese on the top. Bake it until the cheese melts for about 5 minutes.

Serve it hot. You can slice it in squares and share it on plates.

A small bowl of yogurt will make a perfect pair with this wonderful cauliflower dish.