2quarters preserved lemon chopped very finely pulp removed
1litre chicken stock
150gm raw cashews
Sea salt and black pepper
4Tablespoons Olive Oil
2tablespoonchopped parsley or basil
1/2teaspooncumin extra
20gm or 2 cubes of frozen spinach. cut very smalldefrosted .
Instructions
Heat a medium sized pot big enough to hold all of the ingredients
Add 2 Tablespoons of olive oil and add onion, garlic, and cumin and saute till softened a little .
Set aside 1/2 cup of the cauliflower, then add the remainder of the cauliflower, cashews, preserved lemon and stock and simmer till tender. ( about 10 minutes)
Puree with a stick blender till smooth then add 1/2 a cup of quinoa and the spinach and stir on a low heat till it is mixed in and add salt and pepper to taste.
This topping will make it that little bit more special:
Break the remaining cauliflower into tiny flowerettes. Heat a saute pan and add 2 tablespoons of oil add the small cauliflower, quinoa and extra cumin and saute till there is a bit of colour and crunch. Season with salt and pepper and stir in the chopped parsley.