Cauliflower Puree with Cashew
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 20 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 0.5 ½ head cauliflower
- 1 clove garlic
- 2 shallot (s)
- 1 handful cashew nuts
- 400 ml milk
- 1 tablespoon olive oil
- 1 cm ginger, fresher
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon salt
Print Recipe
Pin Recipe Instructions
- First, the leaves and stalk are removed and then the cauliflower is cut in half. Then half of the cauliflower florets are set aside.
- Garlic, onions and ginger are finely chopped and sautéed in olive oil until lightly browned in a large non-stick pan. Then the cauliflower florets are added and milk is poured over them. The cauliflower should only be covered 3/4 of the way with milk so that the puree does not become too thin. Frequent stirring is therefore necessary. Turmeric, cumin and salt are added during cooking.
- The cauliflower is now cooked over medium heat until it has a consistency suitable for the stand mixer. The end result should be a creamy puree.
- Warning: not all blenders are suitable for hot food. Especially with those with a plastic mixing vessel, the milk-cauliflower mixture has to cool down for a while and should be warmed up again briefly in a pot or pan after pureeing.
- Before serving, each portion is decorated with half a handful of cashew nuts. If you like, you can carefully roast them in the pan beforehand.
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