Cauliflower Purée with Garlic and Spices

Instructions

Prepare the cauliflower

Remove three-quarters of the cauliflower florets from their stalks and set aside. Cut the remaining cauliflower into large pieces.

In a deep saucepan over medium heat, combine the cut cauliflower, milk, bay leaves, and nutmeg. Bring to a boil, then lower the heat and simmer until the cauliflower is completely tender, 15 to 20 minutes.

Make the spice mix

In a spice grinder, or using a mortar and pestle, grind the coriander seeds to powder. In a small bowl combine the ground coriander seeds, cumin seeds, chile flakes, and ground ginger.

In a shallow skillet over medium heat, warm the oil. Add the garlic and cook, stirring, until it colors lightly, about 1 minute.Stir in the spices and the reserved cauliflower. Cover with a lid and cook until the cauliflower has started to brown a little, 8 to 12 minutes. Season to taste with salt.

Drain the boiled cauliflower, reserving the milk and discarding the aromatics. In a blender, combine the boiled cauliflower and butter, and blitz, slowly adding just enough milk to create a soft purée. You'll need between 1/3 and 3/4 cup of milk. Season to taste.

Spoon the purée into shallow dishes.

Divvy the cauliflower and garlic between the dishes of purée, add a little cilantro to each, and serve.

Sides