Clean the cauliflower, cut into florets and cook in boiling salted water for 10-15 minutes. Meanwhile peel onion and cut into fine pieces. Wash 2 stems of parsley, shake dry, pluck leaves and chop finely.
Mix minced meat, breadcrumbs, onion and parsley. Season with salt and pepper. Form a meatball with moistened hands.
Heat 1 tablespoon of oil in a frying pan. Fry the meatball for 8-10 minutes while turning. Peel the carrots. Clean and wash the zucchini. Cut carrots and zucchini into long strips with a spiral slicer.
Season vinegar with salt and pepper. Stir in 1 tablespoon of oil drop by drop. Wash 2 stalks of parsley, shake dry, pluck leaves and chop finely. Melt the fat in a small pot, remove from the heat and add the parsley.
Add the sesame seeds to the meatball in the pan, roll the meatball in it and fry for 1-2 more minutes. Drain the cauliflower, put it back into the pan and let it evaporate. Warm up the milk in a pot.
Mash the cauliflower lightly with a potato masher and add milk. Season to taste with salt, pepper and nutmeg. Mix carrot, zucchini and vinaigrette. Serve with mashed potatoes, meatball and salad.
Drizzle the puree with parsley melt.