Buy all ingredients right below the recipe
INGREDIENTS
- 250 g Jasminreis
- 500 ml Kokosmilch
- 2 EL Pflanzenöl
- 1 EL Rote Currypaste
- 450 ml Gemüsebrühe
- 8 EL Fischsauce
- 1-2 Limetten (Saft)
- 1 Handvoll Thai-Basilikum
- 1 Stk. Pak Choi
- 1 kleine Zucchini
- ½ Stange Lauch
- 300 g grüne Bohnen
Instructions
- 1Break the cauliflower into florets; feel free to cut larger ones in half or even quarters. The more uniform the pieces, the better.
- 2Mix half a teaspoon of smoked paprika (if you don't have it, use regular sweet or mildly hot paprika), half a teaspoon of freshly crushed cumin, and a third of a teaspoon of salt into the oil. Then vigorously mix the cauliflower florets in this oil until you feel they can't be coated and flavored any better.
- 3For preparation, you will need one aluminum grilling tray. It doesn't matter if it has holes in the bottom or not; both work.
- 4Then spread the cauliflower florets in a single layer into the aluminum grilling tray, place it on a hot grill, cover with a lid, and bake for 10-15 minutes, depending on how soft you like the cauliflower. Don't forget to occasionally turn or at least stir the cauliflower during cooking so that the bottom side gets cooked.
Kuchařka pro dceru
Pesto from vegetable greens is a great way to use the whole vegetable and avoid waste. It tastes great with fresh pasta, on toasted bread, or as a seasoning for soups. Store in the refrigerator in a sealed jar covered with a layer of oil. Enjoy!