Warm cauliflower salad with sprouts
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ingredients
1 pk cauliflower 500 g mixed sprouts 1 tbsp coconut fat pk fresh thyme 2 cloves garlic 2 tbsp honey 1 tbsp lime juice 1 tsp sesame oil pk salt pk chilli
progress
Sometimes it’s hard to define what the food on your plate really is. Is it a salad? A side dish? A main dish? For me, as a vegetarian, the main dish is often, by rights, what others indulge in as a side dish and salad to go with the meat. I’ve tried making a warm salad with a mix of sprouts from young cauliflower.
The men in our house have eaten it with steak. At first, they fawned over the sprouts because they tasted them raw and didn’t like them very much. After my honey-lime marinade, however, they ate them without saying a word. Food doesn’t have to be a bogeyman, it just needs to be seasoned while retaining its nutrients.
1.
Use a mix of legume sprouts for example: lentils, mung beans, chickpeas, soybeans. Wash the sprouts with water, and place in the marinade. This is simply prepared by mixing honey and lime juice and then adding the sesame oil. Marinate the sprouts at room temperature for at least an hour – stirring occasionally.
2.
Cut the cauliflower into slices across the width. In a heated pan with coconut oil, gently reheat the slices. They should really only need to warm up to absorb the flavors of the garlic and fresh thyme you add to the cauliflower.
3.
This salad may be warm, but that’s not meant to imply that the cauliflower will be “cooked”. On the contrary, it is meant to be crunchy as if raw when bitten into. Season with salt and chilli and mix with the sprouts.
