Cauliflower Curry

Divide cauliflower into roses, boil in salted water on 3 or possibly automatic heat 5 to 6 and cook al dente for 10 to 15 min, on 1 or possibly automatic heat 5 to 6, keep warm. Roast almond kernels in a frying pan without fat on 2 1/2 or possibly automatic heat 8 to 9 until golden brown, set aside.

Clean leek, peel carrots and cut both into fine slices.

Bring clear soup and orange juice with curry and turmeric to a boil, add raisins and carrots and cook for 5 minutes on 1 or automatic heat 5 to 6. After 3 min. add the leek.

Stir the bechamel sauce into the liquid, bring to the boil and season with salt and cayenne pepper. Pour the sauce over the cauliflower and sprinkle with the toasted almond flakes.

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