As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:
“The non-alcoholic cauliflower body by Toto is surprisingly rich. Source: Whole Life, January/February 2013. Serving. Ingredients: 2 cups cauliflower florets, 2 tablespoons coconut or extra virgin olive oil, divided, 1 sliced red onion, divided, 4 minced garlic cloves, divided, coarse salt, 1/4 cup vegetable broth, 1 tablespoon freshly ground ginger, 1 thin slice of small red chili, 2 cups broccoli, 1 julienned large carrot, 1/2 sliced (diced, seeded) red bell pepper, juice of 1/2 lemon, 2 tablespoons pumpkin seeds, 2 tablespoons fresh cilantro leaves. Instructions: 1. Pulse cauliflower in a food processor until finely chopped. 2. Heat 1 tablespoon oil in a large skillet over medium heat. Add 1/2 sliced red onion and 2 garlic cloves and cook, stirring, until fragrant, about 6 minutes. Add cauliflower and season with coarse salt. Stir in vegetable broth and steam, covered, until broth has evaporated and cauliflower is tender, about 6 minutes. Transfer to a bowl and cover. 3. Wipe skillet and heat 1 tablespoon oil over medium-high heat. Add 1/2 sliced red onion and cook, stirring, until fragrant, about 5 minutes. Add 2 garlic cloves, ginger, and chili and cook for 1 minute. Add broccoli florets, carrot, and bell pepper and cook, stirring, until tender, about 5 minutes. Season with salt. Remove from heat and add lemon juice. 4. For each serving, top the prettiest cauliflower with vegetables and sprinkle with 1 tablespoon pumpkin seeds and 1 tablespoon cilantro.”
Travis
27.04.2023 @ 00:30
As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:
“The non-alcoholic cauliflower body by Toto is surprisingly rich. Source: Whole Life, January/February 2013. Serving. Ingredients: 2 cups cauliflower florets, 2 tablespoons coconut or extra virgin olive oil, divided, 1 sliced red onion, divided, 4 minced garlic cloves, divided, coarse salt, 1/4 cup vegetable broth, 1 tablespoon freshly ground ginger, 1 thin slice of small red chili, 2 cups broccoli, 1 julienned large carrot, 1/2 sliced (diced, seeded) red bell pepper, juice of 1/2 lemon, 2 tablespoons pumpkin seeds, 2 tablespoons fresh cilantro leaves. Instructions: 1. Pulse cauliflower in a food processor until finely chopped. 2. Heat 1 tablespoon oil in a large skillet over medium heat. Add 1/2 sliced red onion and 2 garlic cloves and cook, stirring, until fragrant, about 6 minutes. Add cauliflower and season with coarse salt. Stir in vegetable broth and steam, covered, until broth has evaporated and cauliflower is tender, about 6 minutes. Transfer to a bowl and cover. 3. Wipe skillet and heat 1 tablespoon oil over medium-high heat. Add 1/2 sliced red onion and cook, stirring, until fragrant, about 5 minutes. Add 2 garlic cloves, ginger, and chili and cook for 1 minute. Add broccoli florets, carrot, and bell pepper and cook, stirring, until tender, about 5 minutes. Season with salt. Remove from heat and add lemon juice. 4. For each serving, top the prettiest cauliflower with vegetables and sprinkle with 1 tablespoon pumpkin seeds and 1 tablespoon cilantro.”