After boiling the cauliflower, place the pieces into a blender, adding the cooking water gradually, until the mixture becomes smooth and finely blended.

Place the cauliflower in a pot or pan, add a pinch of salt, cinnamon, ginger, and cardamom, and stir until the water evaporates and the mixture turns into a firm purée. Add a spoonful of jam, stir briefly while still on the heat, then transfer the mixture into a bowl or plate.

Prepare the minced meat either in the oven or in a pan; cook it over the heat until it is fully done, following your usual method. Once ready, combine it with the *aseeda* (porridge/mush). Serve it warm, or chill it in the refrigerator and serve it cold—enjoy!