Mashed Cauliflower with Chickpeas and Spice-Crusted Veal Liver | RICARDO

Ingredients

• 4 cups (1 litre) cauliflower cut into florets
• 1 cup (250 ml) canned chickpeas, rinsed and drained
• 1 onion, thinly sliced
• 6 cloves garlic, peeled
• 2 tablespoons (30 ml) butter
• 1 teaspoon (5 ml) turmeric
• 1 tablespoon (15 ml) honey
• Salt and pepper
• 2 tablespoons (30 ml) honey
• 1 cup (250 ml) store-bought demi-glace sauce
• 1/2 teaspoon (2.5 ml) black pepper
• 1 teaspoon (5 ml) mustard seeds
• 1 teaspoon (5 ml) coriander seeds
• 2 cloves garlic, finely chopped
• 1 thick slice, approximately 1 1/2 lb (675 g) veal liver, cut into 4 steaks (about 4-cm / 1 1/2-inch thick)
• 2 tablespoons (30 ml) olive oil