Sig's Cauliflower Puree with Minced Meat

Name: Sig's Cauliflower Puree with Minced Meat
Yield: 4 servings
Cuisine: British
Ingredients: 2 cauliflowers (or about 1 kg) keep the better outer leaves; 2 shallots or small onion; 1 bouquet garni; 2 tablespoons cold pressed rapeseed oil; 500 grams beef and pork mince meat; to taste Salt, cayenne pepper, paprika (sweet) and sugar; 1 tablespoon passata or 1 1/2 tablespoons tomato puree; 1 beefstock cubes; 1/2 bunch flatleaf parsley; 75-100 grams greek joghurt; Pinch ground nutmeg; (225 ml cauliflower water)

Sigrun @sigrun

German, living in England

I love cauliflower and am constantly trying to find different ways to serve it, this is one of my favourites. I have also made this with sprout puree. #lunchideas #stayingathome

Sigrun @sigrun

German, living in England

I love cauliflower and am constantly trying to find different ways to serve it, this is one of my favourites. I have also made this with sprout puree. #lunchideas #stayingathome

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Ingredients

4 servings

2cauliflowers (or about 1 kg) keep the better outer leaves
2shallots or small onion
1bouquet garni
2 tablespoonscold pressed rapeseed oil
500 gramsbeef and pork mince meat
to tasteSalt, cayenne pepper, paprika (sweet) and sugar
1 tablespoonpassata or 1 1/2 tablespoons tomato puree
1beefstock cubes
1/2 bunchflatleaf parsley
75-100 gramsgreek joghurt
Pinchground nutmeg
(225 ml cauliflower water)

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Steps

1

First cut the cauliflower into quarters, boil the cauliflower with the bouquet garni and the onion, until tender. Remove cauliflower, onion and bouquet garni. Do not discard water. Puree the cauliflower to a smooth consistency. Sprinkle with the nutmeg. Set aside. Blanch outer leaves if you managed to keep some good ones for about 5 minutes then cool under cold water.
2

Scoop 225 ml from the cauliflower water set aside, you can now discard the rest of the water. Use the oil to brown the meat, add all ingredients except the beef stock. Use the 225 ml from the cauliflower water add the beefstock cube, passata or tomato puree and parsley add to the meat. Season the meat, serve over the cauliflower puree. Serve with potatoes of your choice.