Sig's Cauliflower Puree with Minced Meat.
You can cook Sig's Cauliflower Puree with Minced Meat using 12 ingredients and 2 steps. Here is how you achieve that.
Ingredients of Sig's Cauliflower Puree with Minced Meat
- You need 2 of cauliflowers (or about 1 kg) keep the better outer leaves.
- Prepare 2 of shallots or small onion.
- It's 1 of bouquet garni.
- You need 2 tablespoons of cold pressed rapeseed oil.
- It's 500 grams of beef and pork mince meat.
- It's to taste of Salt, cayenne pepper, paprika (sweet) and sugar.
- It's 1 tablespoon of passata or 1 1/2 tablespoons tomato puree.
- Prepare 1 of beefstock cubes.
- Prepare 1/2 bunch of flatleaf parsley.
- You need 75-100 grams of greek joghurt.
- You need Pinch of ground nutmeg.
- You need of (225 ml cauliflower water).
Sig's Cauliflower Puree with Minced Meat instructions
- 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..
- 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..
