Cauliflower in Wok with Mustard-Honey Sauce

Ingredients

• 600 g cauliflower florets
• 2 Spring Onions
• 4 stalks parsley (or coriander)
• 1 piece ginger (2 cm)
• 1 Garlic clove
• 1 stalk lemongrass
• 2 tsp mustard seeds
• 1 tbsp Sesame oil
• 200 ml vegetable broth
• 300 ml coconut milk
• 2 tbsp Lime juice
• 1 tbsp liquid honey
• Salt
• white pepper (ground)

Instructions

1. 1.

   Clean and rinse the cauliflower, then drain well. Rinse the spring onions, dry them, finely chop the white parts and slice the green parts into slanted rings.

2. 2.

   Wash the parsley and remove the leaves from the stems. Peel and grate the ginger finely. Separate the garlic clove and finely chop it. Clean the lemongrass and cut it into very thin strips. Coarsely crush the mustard seeds in a mortar.

3. 3.

   Sauté the white parts of the spring onions with garlic and ginger in sesame oil, add the crushed mustard seeds, then pour in vegetable broth and coconut milk. Season with lime juice, honey, salt, and a pinch of pepper; add lemongrass and let the sauce simmer covered over low heat for 10 minutes.

4. 4.

   Add the cauliflower, slightly increase the heat, and cook the vegetables until al dente in about 8 minutes. Add the green spring onion parts, taste, and let it rest for another 1-2 minutes. Serve the wok dish sprinkled with parsley.