Stir-fried cauliflower leaves

Savory recipes Spring Summer Fall Winter Under 30 minutes Végétarienne Easy Wok

Prep time

5 minutes

Cooking time

10 minutes

Serves

2 people

Method

Choose the best and most tender leaves, then wash and chop them finely.
Peel and chop the garlic, grate the ginger, then fry them together in a little coconut oil.
Add the cauliflower leaves, sweat them quickly, then add the lime juice, lime zest, and nuoc-mam sauce.
Finish cooking, then sprinkle with cilantro leaves and peanuts.

Ingredients

The leaves of a cauliflower
1 clove of garlic 1 small piece of fresh ginger
The juice of half a lime
2 tbsp nuoc-mam (fish sauce) or soy sauce (for a vegan version)
1 tbsp coconut oil (or another cooking oil)
1 handful of cilantro leaves
Some lime zest
1 handful of roasted peanuts (optional)

Utensil

Wok

Why use a wok?

This wide and deep pan is used in asian countries to cook food quicky on a high fire. Finely chopped vegetables and meats, asian noodles and fried rice are particularly well-suited to this utensil.