Cauliflower is rich in vitamin C, A, B1 and B2. It is also rich in calcium, phosphorus and iron. Due to its thin cellulose membrane cauliflower boils faster than other types of vegetables from the cabbage family. That is why cauliflower is very valuable vegetable for patients with gastric-intestinal disorders and children.


  • 50 g sesame seeds
  • sea salt
  • 150 g leeks
  • 50 ml of olive oil
  • parsley
  • garlic
  • 150 g potatoes
  • 150 g peas
  • 300 g cauliflower


  1. Separate the cauliflower into smaller florets, cut the potato into cubes and boil them separately for about 10 minutes in salted water.
  2. Cook the peas 5 minutes (without salt, until soften). Chop the leeks into smaller pieces, fry it in a preheated pan with a little olive oil and then add the cauliflower. Stir, season with salt and let it simmer for a few minutes, and then add the potato and peas.
  3. Stir again and add finely chopped garlic and parsley. Simmer for a few minutes and remove from fire.
  4. Pour into serving dish, sprinkle with roasted sesame seeds and add a little olive oil.

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