Oxheart and cauliflower

Name: oxheart and cauliflower
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 baking flour in small florets; 1 leeks washed and in rings; 200 ml coconut milk; 2 el sunflower oil; 150 g cabbage in strips; 40 g fresh celery coarsely chopped; 1 lime cleaned up; 50 g seroendeng litter of roasted coconut and peanuts and spices, jar

A tasty recipe. The vegetarian side dish contains the following ingredients: coconut and lime (scrubbed).

Ingredients

Directions

Cook the cauliflower in 7 minutes until al dente. Boil the leeks the last minute.
In the meantime, cook the coconut milk over medium heat in half to half. Drain the cauliflower and leeks and drain in a colander.
Heat the oil in a large pan and fry the pointed cabbage for 3 minutes. Add the coconut milk and 3/4 of the celery. Add pepper and possibly salt.
Add the cauliflower and leek. Heat everything for 3 minutes with the lid on the pan.
Meanwhile, grate the green skin of the lime and squeeze out the lime.
Mix the grater through the vegetables. Spoon on a bowl, drizzle with lime juice to taste and sprinkle with the rest of the celery and the seroendeng.

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Nutrition

320Calories

Sodium6% DV145mg

Fat40% DV26g

Protein16% DV8g

Carbs4% DV12g

Fiber28% DV7g

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