Lamb & Cauliflower

Ingredients

• 100g boneless lamb
• 100g cauliflower florets
• 4-5 tbsp water or cooking liquid

Method

1. 01

   Break cauliflower into small florets.

2. 02

   Steam cauliflower florets for 10–12 minutes until very tender.

3. 03

   Trim and cut lamb into small pieces and simmer for 20–25 minutes until fully cooked through.

4. 04

   Allow both to cool slightly.

5. 05

   Combine lamb and cauliflower in a blender with 4–5 tablespoons of water or cooking liquid and blend until smooth.

How to offer

Serve warm. Cauliflower blends into a naturally creamy texture that pairs well with the rich flavour of lamb.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Freeze for up to 1 month.