Cauliflower Puree with Pumpkin

Ingredients

• Cauliflower 5 oz
• Pumpkin 5 oz
• 33% Cream 10 fl oz
• Coconut Milk 0 fl oz
• Pink Himalayan Salt 1 tablespoon
• Saffron 1 teaspoon
• Rosemary 1 sprig
• Semi-Smoked Sausage 0 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.