Ingredients for the cauliflower:
Clean the cauliflower (set aside the sections for the hummus) and cut into slices about 2 cm thick. Fry in a little olive oil in a pan suitable for the oven. Peel garlic and chop finely. Add the other spices and olive oil to the cauliflower and mix everything together well. Cook in the oven at 180 degrees for 20 minutes. Season the vegetables with a splash of lemon juice and a little zest.
Ingredients for the almond hummus:
Soak dried chickpeas in plenty of water the day before. The next day, cook until soft with fresh water and a pinch of baking soda. Add salt later. Boil sections of cauliflower (stems, etc.) in a little salted water until soft and drain. Squeeze lemon. Peel the garlic and chop it finely. Put all ingredients in a blender and puree until fine. Season the mixture again to taste.
Ingredients for the curry sauce:
Peel and slice the ginger, clean the lemongrass and cut it into diagonal pieces. Peel and dice onions and garlic. Sauté everything in olive oil. Stir in the curry paste and add some Jaipur curry. Add broth, coconut milk, soy sauce and fish sauce to taste (then the dish is no longer vegetarian) and bring to the boil briefly. Simmer at low temperature for 5-10 minutes. Finally, mix briefly and strain through a fine sieve. Season with salt and maple syrup.
Arrange:
Pour the chickpea almond cream onto a plate and arrange the cauliflower on top. Drizzle with the sauce and garnish with fresh herbs – preferably coriander, mint and parsley.
Further information
Cauliflower is very digestible and versatile. Broccoli and Romanesco are closely related. Preparation tips and recipes. more
Vegetarian or vegan spreads are a good alternative to sausage and cheese and are easy to make. Tips and recipes. more
Curry contains different spices in different compositions. You can buy it or simply make it yourself. more
This topic in the program:
Eat better! | April 21, 2024