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We hope you got benefit from reading it, now let’s go back to sig's cauliflower puree with minced meat recipe. You can cook sig's cauliflower puree with minced meat using 12 ingredients and 2 steps. Here is how you achieve that.
The ingredients needed to prepare Sig's Cauliflower Puree with Minced Meat:
- Prepare 2 cauliflowers (or about 1 kg) keep the better outer leaves
- Use 2 shallots or small onion
- Get 1 bouquet garni
- Prepare 2 tablespoons cold pressed rapeseed oil
- Get 500 grams beef and pork mince meat
- You need to taste Salt, cayenne pepper, paprika (sweet) and sugar
- Take 1 tablespoon passata or 1 1/2 tablespoons tomato puree
- Provide 1 beefstock cubes
- Use 1/2 bunch flatleaf parsley
- Prepare 75-100 grams greek joghurt
- Prepare Pinch ground nutmeg
- Provide (225 ml cauliflower water)
Instructions to make Sig's Cauliflower Puree with Minced Meat:
- 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.
Break cauliflower into florets and steam or cook in boiling water until barely tender. Drain and run under cold water to stop cooking. When pan seared in a bit of butter or oil or boiled quickly in water, each piece turns soft and luscious. Begin by bringing the chicken broth and salt to a boil and a large pot. Using a slotted spoon, transfer the cauliflower to a food processor and add the butter along with a few tablespoons of the chicken broth.
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