Cauliflower with orange sauce
easy
25 mins
25 mins
Ingredients
- 1 Head (approximately 1 kg) Cauliflower
- 7-10 Tbsp Salt
- 1 untreated orange
- 1 Garlic clove
- 1 red chilli pepper
- 1 collar Spring onions
- 1 TABLESPOON Sesame Oil
- 200 g Whipped cream
- 150 ml Orange juice
- 200 ml Coconut milk
- 1 TEASPOON Instant vegetable stock
- 2 TABLESPOONS Coconut flake
- 3 TABLESPOONS sauce thickener
- 7-10 Tbsp white pepper
- 7-10 Tbsp Curry Powder
- 7-10 Tbsp Coriander
Directions
- 1
Clean and wash the cauliflower and divide it into florets. Cook in boiling salted water for about 5 minutes. Drain and let drain. Wash the orange and dab dry. Peel the skin with a pestle. Then peel the orange so that the white skin is completely removed.
- 2
Cut out the fillets between the parting skins, catching the juice. Peel and crush garlic. Halve the chilli pepper and scrape out the seeds. Wash the pod. Clean and wash spring onions. Cut chili and spring onions into fine rings. Heat oil. Fry garlic, chilli pepper and spring onions. Add cauliflower and steam for about 1 minute. Add cream, 100 ml water, orange juice and coconut milk. Simmer for 2-3 minutes. Stir in broth.
- 3
Heat oil. Fry garlic, chilli pepper and spring onions. Add cauliflower and steam for about 1 minute. Add cream, 100 ml water, orange juice and coconut milk. Simmer for 2-3 minutes. Stir in broth. Add orange zest and grated coconut. Stir in the sauce thickener and simmer for 1 minute. Stir in orange filets and the juice you have collected. Season to taste with salt, pepper and curry. Serve garnished with coriander. Basmati rice tastes good with it
- 4
Add orange zest and grated coconut. Stir in the sauce thickener and simmer for 1 minute. Stir in orange filets and the juice you have collected. Season to taste with salt, pepper and curry. Serve garnished with coriander. Basmati rice tastes good with it
Nutrition Facts
380 kcal
20 g
29 g
7 g
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