Steps to Make Speedy Sig's Cauliflower Puree with Minced Meat

Hello everybody, it’s Ramsay, welcome to our recipe page. Today, we’re going to make a special dish, sig's cauliflower puree with minced meat. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Sig's Cauliflower Puree with Minced Meat is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They are fine and they look fantastic. Sig's Cauliflower Puree with Minced Meat is something that I’ve loved my entire life.

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

The ingredients needed to make Sig's Cauliflower Puree with Minced Meat:

1. Take cauliflowers (or about 1 kg) keep the better outer leaves
2. Take shallots or small onion
3. Get bouquet garni
4. Take cold pressed rapeseed oil
5. Take beef and pork mince meat
6. Make ready Salt, cayenne pepper, paprika (sweet) and sugar
7. Take passata or 1 1/2 tablespoons tomato puree
8. Make ready beefstock cubes
9. Get flatleaf parsley
10. Get greek joghurt
11. Get ground nutmeg
12. Make ready (225 ml cauliflower water)

Instructions 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.

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