Cauliflower and zucchini vegetables

Ingredients for 2 servings:

• 1 cauliflower
• 1 small zucchini
• 500 ml vegetable stock
• 1 tbsp vinegar
• 1 sugar cube
• 2 tbsp milk
• Salt
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 32 minutes

Low-fat preparation

Divide the cauliflower into florets, wash them, and cook them in a large pot with vegetable stock, salt, vinegar, and sugar until al dente. Drain them over a sieve and collect the stock. Now set aside as many cauliflower florets as you want to eat for 2 people. Return the remaining florets to the pot and top up with as much vegetable stock as you want for sauce. Season with nutmeg and simmer until soft. In the meantime, wash the zucchini, dry them, halve them, halve the halves again lengthwise, and cut into small cubes. Sauté the zucchini cubes in a very small amount of vegetable stock for about 3 minutes until al dente. Drain and set aside briefly. When the remaining cauliflower florets are soft, puree them with a hand blender until you have a fine sauce. Season again with salt and nutmeg if desired, and refine it with a little milk. Now add the al dente cauliflower florets and the zucchini cubes to the sauce and serve. The vegetables are a wonderful side dish to many dishes, absolutely vegetable in taste and low in fat.