Queen’s Cauliflower

Cauliflower is the real veggie queen, so we can make sure to make her seen in all her natural beauty with this side or main dish here:


  • cauliflower
  • potatoes
  • raisins
  • cranberries
  • lemon juice
  • olive oil
  • sliced almonds
  • salt


I clean the cauliflower and cut it into small flowers. I blanch them in salted water (3-5 min), strain and put into a bowl. I add some olive oil and lemon juice.

I peel the potatoes, slice them, fry and add salt.

I put the cauliflower salad and potato chips on a plate, sprinkle with cranberries, raisins and almonds.


We can also make a delicious soup from previously baked cauliflowers.


Cauliflower soup


  • cauliflower
  • non-dairy milk
  • water
  • oil
  • turmeric
  • nutmeg
  • fresh dill
  • fresh parsley
  • salt
  • black pepper


I clean the cauliflower, cut it into pieces and put it into a baking tin. I spray it with oil and add some salt and black pepper. I put it in the oven and bake at 220 degrees C (390 F) until it gets brownish. I take it out of the oven and put it into a pot, add water and non-diary milk (50/50). Especially coconut or rice milk work well here with their slightly sweet flavor. I boil it, cook for a few minutes and remove from heat. I blend it and add spices and chopped herbs. I offer the soup while it is still hot.



I choose what I like; my life is my land.

Your Chef Kamala

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