Cauliflower, zucchini and carrots are vegetables that combine perfectly in any vegetarian meal, but when you cook them be careful not to make a soup. They must be treated with care and try to let them crispy otherwise, they will end up soggy and with a very nasty appearance.

The cauliflower is rich in antioxidants that help to fight cancer. It is a source of vitamins and minerals. Combined with broccoli, cabbage, brussels sprouts can assure you a rich quantity of antioxidants that will keep colon and prostate cancer away.

I have chosen to combine the cauliflower with carrots and zucchinis because they enhance the nutritive value of it and softens its taste. I didn't add the cauliflower raw to the preparation because of its strong flavour. I steam cook it first to minimized its strong flavour in the preparation because children don't like it.

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Ingredients:

• 1 cauliflower
• 1 carrot
• 2 green zucchinis
• 1 onion
• 1 red pepper
• 2 celery stalks
• 2 chives
• olive oil
• 1 tablespoon of soy sauce
• salt
• 1 teaspoon of chinese salt
• ginger
• 1 hot chillie

Preparation:

• wash the vegetables and let them dry because we don't want water in the preparation
• cut the zucchinis in halves and discard the seeds with a spoon
• cut them in sticks
• separate the cauliflower in small flowers and cook for 5 minutes in steem

• cut the carrot in thin slices
• cut the celery in small slices
• cut the red pepper in strips
• cut the onions in slices and the chives

• now that the vegetables are organized, it is time to cook them
• remember to steem cook the cauliflower and carrots before

• in a pan add olive oil
• when hot enough add the onions, chives and ginger
• cook all the vegetables moving all the time without pausing because otherwise, they will get very soggy

• add the red pepper and celery and keep frying them very quickly

• add the zucchinis and the chilli

• add the carrots
• add the soy sauce, the chinese salt and adjust the salt

• add the cauliflower
• cook all the vegetables sauteing them for not more than 5 minutes

• serve hot with white rice or as you prefer
• I ate them with yucca

This recipe is ideal for vegetables lover. It is important when cooking some vegetables to leave them a bit crispy. Children don't like them raw. Cauliflower can be used in a variety of recipes. You can use it to make thin layers that you can fill with other food. You can use your creativity.