Lavender Cauliflower Kiwano Melon Recipe

Introduction

Today I’m excited to share a unique and delicious recipe that I recently created after being inspired by a sunny day at the local farmers market. This dish combines vibrant flavors and unexpected ingredients to create a truly unforgettable culinary experience.

Ingredients

• purple cauliflower (200g)
• kiwano melon (1)
• black garlic cloves (3)
• lemongrass stalk (1)
• edamame beans (100g)
• coconut milk (100ml)
• dried lavender (1 tsp)
• honey (1 tbsp)
• lime (1)

Kitchen Tools

• chef’s knife
• cutting board
• vegetable peeler
• saucepan
• blender

Preparation

I start by cutting the purple cauliflower into florets and steaming them until tender. In a separate saucepan, I combine the coconut milk, honey, dried lavender, and black garlic to create a fragrant sauce. Next, I peel and dice the kiwano melon, finely chop the lemongrass, and cook the edamame beans until they’re bright green and crisp.

Once everything is prepared, I blend the cooked cauliflower with the coconut milk sauce until smooth and creamy. I then add the diced kiwano melon, chopped lemongrass, and edamame beans to the mixture, stirring gently to combine all the flavors.

To finish, I squeeze fresh lime juice over the dish to add a hint of brightness and acidity.

Tips

For an extra burst of flavor, try garnishing the dish with fresh mint leaves or a sprinkle of toasted coconut flakes before serving. The contrast of textures and flavors will take this dish to the next level.

Serving

The total weight of the cooked dish is approximately 750g, with 4 servings. Each serving comes out to around 187.5g, and the estimated calorie count per serving is 250 calories.

I hope you enjoy creating this innovative dish in your own kitchen. Feel free to experiment with different ingredients and flavors to make it your own unique creation. Happy cooking!