Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Drain the cauliflower and add to the sauce.
5. We usually have pork fillet marinated in soy sauce and ginger and basmati rice.