Summary

Ingredients

• 1 cauliflower
• 400 ml coconut milk, (at least 45% coconut content)
• 1 bunch coriander greens, (the dried spice is also good)
• salt and pepper
• Broth, instant
• Lemon (s), fresh
• sesame

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Instructions

1. Cut the cauliflower into small pieces, wash and cook in water, without spices, until cooked (not firm to the bite). Drain and puree the cabbage, adding a little water if necessary if it is too firm. Briefly bring the mixture to the boil with the coconut milk and season to taste with salt, pepper, a little broth and the coriander. When serving, add a few squirts of fresh lemon juice and sesame seeds.