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Sam Baderdeen
Oxheart and cauliflower
A tasty recipe. The vegetarian side dish contains the following ingredients: coconut and lime (scrubbed).
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Ingredients
Directions
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Cook the cauliflower in 7 minutes until al dente. Boil the leeks the last minute.
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In the meantime, cook the coconut milk over medium heat in half to half. Drain the cauliflower and leeks and drain in a colander.
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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.
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Add the cauliflower and leek. Heat everything for 3 minutes with the lid on the pan.
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Meanwhile, grate the green skin of the lime and squeeze out the lime.
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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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