Cauliflower Puree

We dug some lamb tagine out of the freezer for dinner tonight – a really simple dish, the one we make is basically just lamb, water, cinnamon, powdered ginger and some salt, cooked until the meat is flaking and the sauce is thick. It comes from Marcella Hazan’s “Arabesque” book and is lovely.

We decided to have some cauli puree with it, and tried something slightly different. Chop the cauli into moderate sized bits, melt a lump of butter in a frying pan, add some stock (we had some home made lamb stock in the freezer) and then some coriander & cumin seeds.
Throw in the cauli and make sure everything is coated. Put a lid on and leave until the cauliflower is cooked quite softly. Then remove the lid and let the liquid thicken. Make sure it’s seasoned with salt – bland cauli is vile.

Then use a hand blender to puree it, making sure it’s nice and smooth.
Job done – and it was delicious.

Powdered coriander and cumin would probably work, and I’m sure some garlic might not go amiss either. You could even sautee some onion into it as well for a slightly different flavour.

No photo as cauliflower puree isn’t the most appetising of dishes!

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