Oxheart and cauliflower

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.