Asian cauliflower

Ingredients for 4 servings:

• 2 heads of cauliflower
• 1 can coconut milk
• 1 medium-sized onion(s), finely chopped
• 1 garlic clove(s), finely chopped
• 1 piece(s) ginger, thumb-sized, finely chopped
• 2 stalks of lemongrass
• 10 kaffir lime leaves
• 1 jar vegetable stock (400ml)
• n. B. Curry
• n. B. Salt
• n. B. Pfeffer

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with coconut milk, lemongrass, ginger and kaffir leaves

Divide the cauliflower into florets and cook in salted water until slightly al dente. Drain and set aside in iced water until ready to use. Sauté the onion and garlic in oil until translucent, add the ginger. Deglaze with the vegetable stock and bring briefly to a boil. Stir in the coconut milk. Flatten the thick ends of the lemongrass with a knife and add it to the stock along with the kaffir lime leaves. Simmer for a few more minutes. Season with salt, pepper, and curry powder. Drain the cauliflower and add it to the sauce. We usually serve it with pork fillet marinated in soy sauce and ginger and basmati rice.