Cauliflower with baja sauce


4-5 pieces saffron threads

1 small cauliflower head

500 g peeled walnuts

100 g cilantro

4 cloves of garlic

1 tbsp.  white wine vinegar

1 tsp ground red pepper


 1. Remove from the cabbage hard part of the stem, disassemble the head into inflorescences. You can leave the cabbage raw (this is very tasty) or boil for a couple, 8–10 minutes, so that it remains slightly crispy.

 2. Enumerate walnuts, remove partitions, shell fragments, scroll in a meat grinder with a fine grate or in a blender: the main thing is to turn them into a homogeneous mass. Transfer the nut mass to a voluminous porcelain or glass bowl.

 3. Pound the garlic with salt in a mortar, bring to a state of homogeneous gruel, add to ground nuts.

 4. Pour in the same spices – saffron, pepper – and mix until smooth.

 5. Pour some slightly cooled boiled water into the peanut mixture and dissolve into a homogeneous mush. Gradually add water – so that the sauce has gained the density of sour cream.

 6. Add vinegar, try the bait on the sharpness and salt – if not enough, add both. Serve with cauliflower.

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