Rinse the cauliflower well. Place in a bowl with water and a tablespoon of vinegar for 10 minutes. Then, rinse again.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

In a large bowl, combine beef, onion, garlic, parsley or cilantro, baking soda, paprika, cumin, turmeric, salt, and pepper. Mix well until a smooth mixture is formed.

Blanch the cauliflower florets in boiling water with salt for five minutes. They should be only lightly softened (you can check with a fork). Transfer to ice water to stop the cooking.

Drain and hollow out the center of each floret, leaving a bit of the bottom intact.

Stuff the beef mixture into the hollowed-out cauliflower florets and press firmly. Dip the stuffed cauliflower florets in the egg mixture, then in the bread crumbs.

Place the cauliflower florets on a baking sheet lined with parchment paper. Use a silicone brush to brush with olive oil. Bake for 22 to 25 minutes, until the crust is crispy, the bread crumbs are golden, and the beef is juicy but cooked through.

Remove from the freezer and thaw until cauliflower is still firm to the touch. No need to boil the cauliflower florets in water; just carefully and gently cut a hole in the center of each floret to the desired size to accommodate the filling.

In smaller florets, you can wrap the beef around the top and attach it firmly. After filling, dip in egg and then in bread crumbs and continue baking.