Cauliflower florets in a vegetable bed

Ingredients for 2 servings:

• 1 tbsp oil
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 100 g carrot(s), peeled, weighed, finely grated
• 2 pointed peppers, red
• 350 g cauliflower, use the stalk too
• 1 tsp, heaped vegetable broth, granulated, vegan
• 120 ml water
• ½ tsp oregano, dried
• ½ tsp basil, dried
• ½ tsp fenugreek, ground
• ½ tsp marjoram, dried
• ½ tsp seasoning mix (7-spice), can be omitted
• ½ tsp thyme, dried
• ½ tsp cumin powder
• ½ tsp turmeric powder
• 1 pinch(s) of Stevia

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

alkaline, vegan, GAT-compliant

In a food processor, finely chop the onion and garlic. Separate the bell peppers, removing the seeds, stems, and ribs, and finely shred them. Grate the carrots. Heat the oil in a deep, lidded pan and simmer the onion and garlic mixture until translucent. Add the bell pepper and carrot mixture, dust with vegetable stock, and pour in the water. Stir in all the spices, including the stevia powder (careful: use a little less, otherwise the flavor will be too overpowering), and stir well. Add the cauliflower florets and cover. Cook for another 1-2 minutes at full heat, then reduce the heat to low until the cauliflower is tender enough to taste. When checking for doneness, stir in the cauliflower. Allow any condensation to drain back into the pan. Potatoes go well with this for GATers, and rice, etc., for “normal vegans.” I ate this dish all by myself without any filling side dishes (with two seconds).