Remove the cauliflower leaves, wash the cabbage and cut into florets. Put the florets in boiling salted water and cook for about 10-15 minutes until soft. Empty the water from the pot.
Add peanut oil, turmeric, curry and possibly salt to the cabbage as required. Divide the cauliflower on two plates and serve with the Provence herbs sprinkled on top.
If the head of cauliflower is large, the dish is suitable as a main course. Otherwise, the dish can also be served well as a side dish. If you want, you can add a few more nuts.
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