Cauliflower Puree with Pumpkin
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
3
Description
Cauliflower Puree with Pumpkin
Ingredients
- Cauliflower - 7.1 oz
- Pumpkin - 6 oz
- 33% Cream - 8 fl oz
- Coconut Milk - 2 fl oz
- Pink Himalayan Salt - 1 tablespoon
- Saffron - 1 teaspoon
- Rosemary - 1 sprig
- Semi-Smoked Sausage - 1.4 oz
- Ground Black Pepper - to taste
- Chili Flakes - to taste
Step by Step guide
Step 1
Cut the pumpkin into small cubes.
Step 2
Break the cauliflower into florets and place them in a pot.
Step 3
Add the pumpkin and cover with water.
Step 4
Add rosemary and place on high heat.
Step 5
Add salt.
Step 6
Bring to a boil and reduce the heat.
Step 7
After 20 minutes, drain the water.
Step 8
Pour in the cream and coconut milk.
Step 9
Place the bacon in a dry, hot skillet. Season with black pepper.
Step 10
Add saffron to the cream. Then stir.
Step 11
Once the bacon is nicely browned, flip it.
Step 12
When the bacon is cooked on both sides, transfer it to a plate.
Step 13
Puree the ingredients with an immersion blender.
Step 14
Transfer to a plate, add the bacon, season with chili flakes, and serve.
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