Cauliflower Asian
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 heads cauliflower
- 1 can coconut milk
- 1 medium onion (s), cut into small pieces
- 1 clove (s) garlic, finely chopped
- 1 piece (s) ginger, the size a thumb, cut into small s
- 2 stalks lemongrass
- 10 kaffir lemon leaves
- 1 glass vegetable stock, (400ml)
- curry
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Divide the cauliflower into florets and cook in salted water until it is slightly firm to the bite. Then drain and put aside in ice water until further use.
- Steam the onion and garlic in oil until translucent, add the ginger. Deglaze with vegetable stock and bring to the boil briefly. Stir in coconut milk.
- Flatten the lemongrass on the thick ends with a knife and add to the broth together with the kaffir leaves. Let simmer for a few more minutes. Season to taste with salt, pepper and curry.
- Drain the cauliflower and add to the sauce.
- We usually have pork fillet marinated in soy sauce and ginger and basmati rice.
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