Ingredients for 2 people

  • 1 head of medium cauliflower
  • 1 dl milk
  • 1 Tsp vegetable oil
  • salt (or vegetable stock)

break or cut the florets into smaller, regular pieces and put them an in hot pan with some oil. let them go for about 2 minutes then add the milk and cook for about 15 minutes or until you can poke a knife into the stems and you can feel that there's still a little texture there. 

put the cauliflower into a food processor and purée until smooth.

  • 4 fresh scallops
  • salt & pepper
  • yellow curry powder

cut the scallops in half and season them with salt, pepper and a little bit of curry powder.

preheat a frying pan and add some vegetable oil.  place the scallops in the pan and leave them without stirring for about 30 seconds on each side.

serve next to the cauliflower puree.

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