From the kitchen of Classical Turkish Cooking − Ayla Algar.
A dish that was first prepared for me by the lovely Kumbu Kim. It is simple, but warming, light and delicious.
Serve with basmati rice and maybe a little Sweet Thai Chili Sauce to spice it up.
- 1 cauliflower (2 pounds or ca. 1 kg)*
- 3 tablespoons unsalted butter
- 1 cup chopped onions
- 1/3 pound (ca. 150 grams) ground lamb, beef or poultry*
- 3 sprigs thyme**
- 3 sprigs marjoram**
- 1.5 cups meat/chicken stock or water
- Salt and freshly ground pepper
- Flat-leaf parsley
*I don’t really measure these ingredients. I just use whatever I have – any cauliflower and the standard-sized package of ground meat. The recipe is not very fussy.
**I use dried herbs if I don’t have fresh, which is often. Especially in the winter.
- Remove the stalk and leaves from the cauliflower. Blanch it in boiling salted water just a few minutes. Refresh with cold water and set aside.***
- Heat the butter in a heavy pan and cook the onions until they begin to brown around the edges.
- Add the meat and cook, stirring until it browns.
- Divide the cauliflower into florets and stir into the pan.
- Add herbs, meat/chicken stock or water, salt and pepper; cover and cook gently for 30 or 40 minutes, until the cauliflower is tender.
- Five minutes before the cooking is finished, stir in a handful of parsley.
- During cooking check for liquid and add some if necessary. Adjust seasoning, take out the herb sprigs and serve hot.
I like to serve it with basmati rice and maybe a little Sweet Thai Chili Sauce to spice it up.
***I almost never blanch the cauliflower. I break it into florets and add it to the pot after I finish browning the onions and meat. I don’t like the cauliflower to get too mushy.