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

A tasty, no-waste dish prepared in less than 10 minutes!

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.