Cauliflower au gratin with curry and coconut
Ingredients
A cauliflower fresh and firm.
20 cl of coconut milk (provides healthy fats).
20 cl of heavy cream (or plant-based cream for a vegan option).
60 grams of grated cheese to brown.
1 onion chopped.
3 cloves garlic finely chopped.
10 grams of ginger fresh (a powerful antioxidant).
Curry powder to taste.
Extra Virgin Olive Oil (EVOO) and sea salt.
Preparation
Preparing the Cauliflower: Preheat the oven to 180ºC. Cut the cauliflower into small florets, wash them thoroughly, and steam them for 15 minutes to preserve as many vitamins as possible.
The Aromatic Sofrito: Meanwhile, peel and finely chop the garlic, the ginger and the onion. Sauté these ingredients in a skillet with a little olive oil until the onion is translucent and the flavors have blended.
Coconut and Curry Sauce: Include the curry, coconut milk, and cream to the sautéed mixture. Let it reduce over low heat for about 15 minutes to create a thick, aromatic sauce.
Gratin: Place the cauliflower florets in a baking dish. Pour the coconut-curry mixture evenly over the vegetables and sprinkle the grated cheese across the surface.
Finishing touch: Bake until the cheese is golden brown and the surface is crispy.
«The ginger and the curry They aren't just seasonings; they're therapeutic allies. In chiropractic care, we recommend these ingredients for their ability to inhibit inflammatory cytokines, which helps reduce joint sensitivity and promotes mobility in the spinal column.»
— Dr. Marc Bony, Doctor of Chiropractic.
Cauliflower au gratin with curry and coconut
