Sig's Cauliflower Puree with Minced Meat
Sig's Cauliflower Puree with Minced Meat

Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, sig's cauliflower puree with minced meat. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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 Sig's Cauliflower, Pea and Chorizo Salad. A nice hearty salad, great with any meal or by itself for lunch. Serve immediately or chill and serve later.

Sig's Cauliflower Puree with Minced Meat is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Sig's Cauliflower Puree with Minced Meat is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few components. You can cook sig's cauliflower puree with minced meat using 12 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Sig's Cauliflower Puree with Minced Meat:
  1. Get 2 cauliflowers (or about 1 kg) keep the better outer leaves
  2. Make ready 2 shallots or small onion
  3. Take 1 bouquet garni
  4. Get 2 tablespoons cold pressed rapeseed oil
  5. Take 500 grams beef and pork mince meat
  6. Get to taste Salt, cayenne pepper, paprika (sweet) and sugar
  7. Make ready 1 tablespoon passata or 1 1/2 tablespoons tomato puree
  8. Take 1 beefstock cubes
  9. Get 1/2 bunch flatleaf parsley
  10. Take 75-100 grams greek joghurt
  11. Make ready Pinch ground nutmeg
  12. Make ready (225 ml cauliflower water)

The Best Beef Cauliflower Recipes on Yummly Add butter and pulse until incorporated; season with salt. Add cauliflower, cream and/or stock, and thyme. Steam or boil cauliflower until soft.

Steps to make Sig's Cauliflower Puree with Minced Meat:
  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.

Add cauliflower, cream and/or stock, and thyme. Steam or boil cauliflower until soft. While cauliflower is cooking, brown hamburger. Transfer the steamed cauliflower to a blender and puree with the. Add them to a kettle with cold water to cover.

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