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Finely chop the onion and garlic in the MQ 20 chopper accessory (350 ml). Heat the oil in a deep, heavy-based pan over a gentle heat. Add the onion and garlic and sweat for 2-3 minutes, or until just softened. Do not roast the onions.
Add the spices, ginger, cauliflower and vegetable stock. Bring the mixture to the boil, then reduce the heat and leave to simmer for 10-12 minutes, or until the cauliflower is tender.
Add the milk and carefully pour the sauce mixture into the MQ 70 food processor accessory (1.5 l) and blend to a purée. Thanks to the EasyClick system + all accessories can be exchanged in one simple click. Season to taste.
For the kale, quinoa & pomegranate salad, heat the coconut and olive oil in a frying pan over a medium heat until melted.
Bring the quinoa and 340 ml of water to a boil in a medium saucepan. Reduce heat to low, cover and let simmer for 15 minutes. Meanwhile, shred the kale with the MQ 30 chopper accessory (500 ml) together with the garlic clove. Add the kale to the pan and stir-fry until the kale is just tender, then add the quinoa and stir to combine. Season to taste. Place the warm salad in a bowl, sprinkle with pomegrantate seeds.
Heat a little olive oil in a heavy-bottomed frying pan, season the salmon fillets with salt and pepper. When the oil is hot, add the fillets, skin side down and cook for 3 minutes until the skin becomes crisp and golden. Turn over and cook for another 3 minutes. Serve with curried cauliflower sauce and a warm kale quinoa pomegranate salad.
Finely chop the onion and garlic in the MQ 20 chopper accessory (350 ml). Heat the oil in a deep, heavy-based pan over a gentle heat. Add the onion and garlic and sweat for 2-3 minutes, or until just softened. Do not roast the onions.
Add the spices, ginger, cauliflower and vegetable stock. Bring the mixture to the boil, then reduce the heat and leave to simmer for 10-12 minutes, or until the cauliflower is tender.
Add the milk and carefully pour the sauce mixture into the MQ 70 food processor accessory (1.5 l) and blend to a purée. Thanks to the EasyClick system + all accessories can be exchanged in one simple click. Season to taste.
For the kale, quinoa & pomegranate salad, heat the coconut and olive oil in a frying pan over a medium heat until melted.
Bring the quinoa and 340 ml of water to a boil in a medium saucepan. Reduce heat to low, cover and let simmer for 15 minutes. Meanwhile, shred the kale with the MQ 30 chopper accessory (500 ml) together with the garlic clove. Add the kale to the pan and stir-fry until the kale is just tender, then add the quinoa and stir to combine. Season to taste. Place the warm salad in a bowl, sprinkle with pomegrantate seeds.
Heat a little olive oil in a heavy-bottomed frying pan, season the salmon fillets with salt and pepper. When the oil is hot, add the fillets, skin side down and cook for 3 minutes until the skin becomes crisp and golden. Turn over and cook for another 3 minutes. Serve with curried cauliflower sauce and a warm kale quinoa pomegranate salad.
