Blumenkohl-Curry-Crunch

(ohne Crunch)

1/2 Blumenkohl, ca. 500 g
jod. Meersalz
2 EL Olivenöl

für die Sauce:
30 g Mandelmus gemischt mit 50 ml Wasser
1 TL Currypulver
schwarzer Pfeffer
Basilikum zum Verzieren

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