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Stir-fried cauliflower leaves

Savory recipes Spring Summer Fall Winter Under 30 minutes Végétarienne Easy Wok
Prep time
5 minutes
Cooking time
10 minutes
2 people


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


  • 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)




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.


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