1 large cauliflower
6 oz (170 g) sunflower seeds
Tamari/shoyu soya sauce to taste
6 oz (170 g) sunflower seeds
Tamari/shoyu soya sauce to taste
method
1. Cut the cauliflower into florets, keeping the outer leaves for soup, and steam until tender.
2. Toast the sunflower seeds in a dry pan over a low heat, or under the grill. Sprinkle with the shoyu sauce mixed with a little water and stir.
3. Serve the cauliflower sprinkled with the seeds on a bed of cooked brown rice or millet.
2. Toast the sunflower seeds in a dry pan over a low heat, or under the grill. Sprinkle with the shoyu sauce mixed with a little water and stir.
3. Serve the cauliflower sprinkled with the seeds on a bed of cooked brown rice or millet.
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