Mushroom and eggplant chasseur with cauliflower purée
1 tbs, leaves, plus extra to serve
1 medium, halved, thinly sliced
1 medium, cut into 2cm pieces
375 g, cup variety, sliced
2 clove(s), crushed
Roasted capsicum, not in oil
½ cup(s), strips, (75g)
1 cup(s), (280g)
1 x 3 second spray(s)
- Trim base from cauliflower. Roughly chop stems and florets and place in a large saucepan. Add enough water to just cover and bring to the boil. Boil, covered, for 20 minutes or until cauliflower is very tender. Drain and transfer to a food processor. Process until smooth. Add ½ tablespoon thyme, season with salt and pepper and pulse to combine.
- Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook onion and eggplant, stirring, for 5 minutes or until light golden. Add mushrooms and garlic, season with salt and pepper and cook, stirring, for a further 5 minutes or until vegetables are just tender.
- Stir in roasted capsicum strips, tomato purée, Worcestershire sauce, mustard, remaining thyme leaves and ¾ cup (185ml) water. Simmer, stirring occasionally, for 8-10 minutes or until thickened. Serve sprinkled with extra thyme and cauliflower purée on the side.