Drive away with green broad beans and ricotta
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Vegan Cantonese Cauliflower
ingredients
servings
2
Curcuma macinata Altromercato
to taste
Cauliflower
1 half
Carrots
1 unit
Peas, frozen
80 oz
Chickpea flour
100 oz
Water
100 oz
Ginger
1 spoon
Garlic
1 wedge
Extra virgin olive oil
2 spoons
Salt
to taste
second courses from world
Vegan Cantonese Cauliflower
Vegan Cantonese Cauliflower
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Cauliflower vegan Cantonese is a quick and tasty recipe, perfect to take with you to work or for a light dinner.
preparation
step 1
Put the peas and carrots cut into small pieces in a saucepan. Cover with water and season with a little salt. Bring the saucepan over the heat and cook the vegetables for 5 minutes starting from the boil. Once ready, drain and keep them aside.
step 2
In the meantime, mix the chickpea flour with the water, add the turmeric and a little salt. Form a homogeneous batter to cook in a hot non-stick pan for about 5 minutes per side.
step 3
Put the cauliflower cut into florets in the mixer and blend it intermittently for a few moments to form many grains. Keep them aside.
step 4
Once ready, also transfer the chickpea porridge to the mixer and blend to obtain a consistency similar to that of scrambled eggs.
step 5
In the same pan, heat the oil with the crushed garlic clove and the ginger. Add the cauliflower and cook over very high heat for 1 minute, stirring constantly.
step 6
Add the chopped chickpea porridge, peas and carrots. Add salt if needed and leave to flavor for just 1 minute.
step 7
Serve immediately or leave to cool and transfer to containers. You can keep the cauliflower prepared in this way in the refrigerator for 2 3 days.
