Cauliflower with wild garlic buds

Ingredients for 3 servings:

• 1 small cauliflower
• 1 tbsp, heaped coconut oil
• 4 tsp, heaped wild garlic (wild garlic buds or flower puree)
• 1 handful of almonds (almond flakes)
• 200 ml almond milk (almond drink)
• 1 pinch of salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

alkaline, vegan

Cut the cauliflower into really small florets and fry them vigorously in hot coconut oil in a large non-stick pan. It’s okay to have a roasted aroma. In a tall mixing bowl, finely blend the almond milk with the purée of either the wild garlic bud or wild garlic flower with the almonds. Add this mixture to the cauliflower in the pan, stir well, reduce the heat to low, and cover with a lid. Cook the cauliflower until it is tender enough to your liking, stirring occasionally. If you don’t like liquid, cook uncovered for the last few minutes. Add salt to taste. This is enough as a side dish for three people; for me, it’s always a main course and fills me up nice and full.