For new lunch inspiration: a colorful bowl of cauliflower nuggets.
Preheat the oven to 200 °C top/bottom heat. Form the dough into small balls, place on a baking tray lined with baking paper and bake for approx. 10 minutes.
For the bowl: Finely dice the eggplant and salt well. Leave to infuse a little and drain off the excess liquid. Finely dice the onions and heat in a pan with coconut oil.
Add curry powder and eggplant to the pan, add salt and pepper. Simmer at low temperature. If desired, you can add a small dash of soy sauce....
Cook the green asparagus in a small saucepan until al dente. Chop the spring onion, bell bell pepper, cucumber, radish and tomatoes.
Cut pak choi and/or small lettuce and marinate lightly (oil, balsamic vinegar, salt, pepper, fresh lime). Then shave red cabbage as needed and also lightly marinate.
Structure of the bowl: On one side the salad, on the other side the eggplant. In the middle the asparagus, decorate creatively with spring onion and co., as a topping still the cauliflower nuggets. Garnish with lime juice if desired.
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