For the sauce:
- 300 g Water
- 6 g Vegetable broth, Kraft bouillon
- 2 g Citric acid, crystalline
- 2 Cloves of garlic, fresh
- 20 g Ginger, fresh or frozen
- 10 g Turmeric, fresh or frozen
- 1 smaller Chilli, green
- 150 g Cooking water, (see preparation)
- 1 tbsp Madras curry powder
- 3 tbsp Coconut milk, creamy (24% fat)
- 2 tbsp Lime juice, fresh
- Flowers and leaves
- Wash and clean the cauliflower and separate the florets from the main stem with an approx. 2 cm stem. Cut off approx. 2 cm at the bottom of the stem. Peel from bottom to top and cut across into pieces approx. 2 cm long. Rinse and drain everything well.
- Heat the water, dissolve the vegetable stock and citric acid in it and blanch the cauliflower pieces in it for 3 minutes. Take out with a slotted spoon, DO NOT frighten it and keep it ready. Have 150 g of the stock ready, use the rest for a soup.
For the sauce:
- Squeeze the garlic. Cut the fresh, washed and peeled ginger and turmeric roots (make sure to wear kitchen gloves!) Crosswise into thin slices. Weigh frozen goods. Wash the small, green chilli, cut into thin slices, leave the grains in place and discard the stem. Add these ingredients to the boiling water and simmer without the lid for 20 minutes. Remove from heat, let cool down a bit and puree finely in the blender on the highest setting for 1 minute.
- Put the puree back in the saucepan. Mix the Madras curry powder homogeneously with the coconut milk and lime juice and stir into the puree.
- Add the cauliflower pieces and let them warm up well on reduced heat. Stir gently and DO NOT cook anymore! Spread on the serving bowls, serve as a side dish and enjoy.