Summary

Ingredients

• 600 g cauliflower
• 600 g potato (s)
• some vegetable broth or salt
• 200 ml coconut milk
• Nutmeg, ground
• Salt and pepper

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Instructions

1. Peel and cut the potatoes into eighths. Remove the cauliflower from the coarse stem, chop it up a little and wash.
2. Heat the water in a large saucepan and add a little broth or salt. Cook the cauliflower and potatoes al dente and then rinse or let cool down a bit. Grind into a homogeneous mass in a blender or with a hand blender.
3. Add the coconut milk and a lot of nutmeg, as well as salt and a little pepper and mix again.
4. Place in a suitable saucepan and heat in a preheated oven at approx. 200 ° C for 10 minutes. If desired, allow the liquid to evaporate.
5. The quantities given for cauliflower and potatoes are estimates. I like the consistency best when using lots of potatoes and cauliflower.