Cauliflower contains many healthy phytochemicals such as indole-3-carbinol, which is converted into a cancer-fighting substance in the body. Turmeric is more a cure than a spice. Curcuma helps fight cancer, prevents Alzheimer's, releases heavy metals, protects against fluorides, supports the liver and is also a powerful antioxidant.
Ingredients for 2 servings
For the pan
- 1 small cauliflower
- 150 g mustard sprouts
- 2 cloves of garlic
- 1 big onion
- 1 bunch of parsley
Liquid ingredients and spices
- 125 ml vegetable stock (without yeast)
- 2 tablespoons of coconut oil
- 100 ml of coconut milk
- 1/2 tsp turmeric
- 1/2 tsp. Ginger powder
- 1/2 teaspoon cumin
Preparation time approx. 35 minutes
Divide the cauliflower into small florets. Finely chop onion and garlic and fry in coconut oil until glassy. Add the cauliflower and sauté briefly.
Add the vegetable stock, bring to the boil and cover the cauliflower covered in a medium heat for 5 minutes.
Then add the sprouts with turmeric, ginger, cumin, salt and pepper and the coconut milk and let it thicken with stirring.
Finely chop the parsley and place over the cauliflower before serving.
Here you can find our cooking films on YouTube.