This is a great comforting dish that sneaks in lots of vegies in the yummiest of ways. It's also a great way to use up vegies that are starting to look a little sad.
Ingredients (serves 4 as a side dish, or two as a main):
- Half a large head of cauliflower, chopped into even chunks
- 1tbs unsalted butter
- 1/4 cup milk
- Chicken or vegetable stock - up to 1/4 cup depending on puree consistency
- 4 cloves of garlic, crushed
- 1tsp turmeric
- 1/4tsp nutmeg
- 1 bay leaf
- 4 rashers nitrate-free bacon, diced
- 1 brown onion, finely sliced
- 12 mushrooms (I like swiss brown, but buttons work fine), sliced
- 1 large leek, finely sliced
- 2tsp wholegrain mustard
- 1tsp fennel seeds
- Start with the puree. Add crushed garlic and turmeric to a saucepan with 1tsp olive oil. When it becomes really fragrant - but not burnt - add the cauli, butter, milk, nutmeg and bay leaf. You may need to add some stock at this point if the pan looks a little dry (or if you used a particular large bit of cauli). Don't go to bananas with the stock though, because the cauli will release water and you want your puree to be like mashed potato rather than soup. Leave to simmer on medium heat with the lid on.
- In a frying pan, warm some olive oil then throw in the fennel seeds and mustard. Stir and toast until fragrant.
- Add the leek and onion on a medium heat and sautee until soft and beginning to go translucent.
- Add the bacon and mushrooms and sautee until cooked.
- When the cauliflower is soft and tender to touch with a fork, remove the bayleaf.
- Pop the saucepan on a tea towel and use a bar mix to puree (alternatively, pop it all in a blender). Depending on your desired consistency, add a bit of stock until the puree is silky and drops off a spoon as opposed to running off a spoon. Once blitzed, add salt and pepper to taste.
- To serve, dollop a few spoonfuls of the puree onto a plate. Create a little well with the back of a spoon in the middle, and spoon a pile of the sautee mix into the middle.