INGREDIENTS
800 gs
cauliflower florets
6 tbsp
olive oil
1/2 tsp
salt
2 media
onions
2 media
carrots
5 large cloves
garlic
2
bay leaves
1 tsp
paprika
1 tsp
paprika
1/2 tsp
turmeric
1/4 tsp
paprika
1/4 tsp
pepper
1 2/5 l
vegetable stock
135 gs
tomato paste
1 tsp
vegan worcestershire sauce
1 tsp
tamari sauce
180 gs
besan
3/4 tsp
salt
1/2 tsp
baking powder
3
scallions
3 tbsp
parsley leaves
120 mls
water
1 serving
parsley leaves