ingredients

1 tbsp. Flaked almonds
400 g of cauliflower
1 clove of garlic
2 shallots
olive oil
curry powder
chicken broth
300 g of peas
1 tbsp of chopped coriander

Steps

Step 1

Lightly brown 1 tbsp. to s. dry almonds. Book.

2nd step

Separate 400 g of cauliflower into very small bunches, leaving 2 cm of stem. Immerse them for 30 seconds in boiling salted water, then drain them.

Step 3

Peel and slice 1 clove of garlic and 2 shallots.
Melt for 5 minutes over low heat in a small saucepan with 2 tbsp. to s. of olive oil, then spread the mixture in a foil (preferably silicone).

Step 4

Preheat the oven to 190 ° C (6-7) and mix 1 to 2 tbsp. to c. curry powder in 15 cl of hot poultry broth.

Step 5

Put the cauliflower and 300 g of peas (let them unfreeze if they are frozen) on the bed of garlic and shallots in the foil, pour the curry broth, cover and bake for 12 minutes.

Step 6

Take out of the oven and open the foil. Sprinkle vegetables with 1 tbsp. to s. chopped coriander and almonds before serving.