Summary

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

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Instructions

1. First, the leaves and stalk are removed and then the cauliflower is cut in half. Then half of the cauliflower florets are set aside.
2. 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.
3. 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.
4. 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.
5. 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.