A bright vegetable dish with a fresh, original taste - ideal for a hot day!
It is necessary
- For 8 servings:
- - 2 heads of cauliflower;
- - 6 oranges;
- - 4 lemons;
- - 10 small red onions;
- - 700 ml of dry white wine;
- - a couple of pinches of saffron;
- - a couple of pinches of whole coriander seeds;
- - salt and black pepper to taste;
- - cilantro greens.
Instructions
Step 1
Remove the zest from 4 oranges with a vegetable peeler or grater. Cut it into thin strips. Cut the onion into half rings, carrots - also into half rings, but not too thin. Wash the heads of cauliflower and divide into small inflorescences.
Step 2
Squeeze the juice out of all citrus fruits and pour it into a small saucepan through a sieve. Put on the stove, pour in dry wine, add coriander and saffron and bring to a boil. After that, lightly add salt.
Step 3
In another saucepan, combine cabbage inflorescences, onions, carrots and zest. Pour half of the sauce over and cook until vegetables are tender (about 15 minutes).
Step 4
While the vegetables are boiling, boil the second half of the sauce in half, salt and pepper to taste.
Step 5
Put the prepared vegetables on a plate and pour over the boiled sauce. Serve sprinkled with cilantro herbs.
