Ingredients:
- ¼ white cauliflower
- ¼ yellow cauliflower
- ¼ purple cauliflower
- ¼ green cauliflower
- ¼ Romanesco
- Kale leaves
- 6 - 8 brussels sprouts
- 2 garlic
- 100ml. orange juice
- 100ml. virgin olive oil
- Orange slices
- Chopped walnuts
- Chopped hazelnuts
Elaboration
- Peel and slice the garlic and brown in a wok with olive oil. Remove and set aside.
- In the same oil, add all the cabbage cut into small pieces, season with salt and pepper and sauté for a few minutes over high heat.
- Add the kale leaves, cover the wok and continue cooking for a few minutes over low heat until the cabbages are tender.
- For the sauce, mix the orange juice with the virgin olive oil and add the fried garlic.
- Mix with a whisk until well blended.
- Serve the sautéed cabbages in a serving dish, add a few slices of orange, dress with the sauce and sprinkle with nuts.