Cauliflower puree

Pour water (1 liter) into a pot and place it on the heat.

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 tsp) and gently drop the prepared cauliflower florets into it.

To prevent the puree from smelling like cauliflower, you can additionally add 2 cloves of garlic. Then, after cooking, be sure to remove them.

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), a little lemon juice, and 2 tablespoons of the water in which the cauliflower was cooked. You can also add spices to taste (turmeric, nutmeg, other spices).

Blend the ingredients until you achieve a smooth consistency.

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

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