Cauliflower puree

Pour water (1 L) into a pot and put it on the stove.

While the water is heating, thoroughly rinse the cauliflower (400 g) and break it into florets.

As soon as the water boils, add sea salt or pink Himalayan salt (1/4 tsp) and gently lower the prepared cauliflower florets into it.

Wait for it to boil again and cook the cauliflower for about 10 minutes until it becomes soft.

After the time is up, drain the cauliflower in a colander and transfer it to a blender bowl.

Don’t rush to pour out the water from the cauliflower—drain it into a separate bowl for future use.

In the blender, add ghee (50 g) and 2 tablespoons of the boiled water in which the cauliflower was cooked. You can also add spices to taste if desired.

Blend the ingredients until you achieve a smooth consistency.

If the puree turns out too thick, add a little more boiled water until you reach the desired consistency.

When serving, you can sprinkle the dish with a pinch of nutmeg (1/8 tsp) for extra aroma.