Cauliflower Chilli
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 tablespoon sesame oil or rapeseed oil
- 1 teaspoon ginger root, finely chopped
- 500 g cauliflower florets
- 300 ml vegetable stock
- 1 teaspoon, leveled chili powder, amount to your own taste
- 1 bunch spring onion (s), cut into rings
- 1 medium bell pepper (s), red, diced into small pieces
- salt and pepper
- sugar
- some cornstarch to thicken, about 2 teaspoons
Print Recipe
Pin Recipe Instructions
- Fry the ginger in a wider saucepan over medium heat, add cauliflower florets and stir-fry for 1 minute. Deglaze with the broth, mix in the chilli and cook gently for about 3 minutes with the lid closed.
- Add the diced paprika and spring onions and simmer for about 5 minutes. The cauliflower shouldn`t get too soft.
- Mix the cornstarch with a little water and bind the sauce in the pot with it. Season to taste with salt, pepper and sugar.
- Serve with potatoes.
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