How to make
Prepare the cauliflower by washing it and breaking it into small pieces.
Boil the water and when it boils, pour the cauliflower and season it with sunflower oil and Himalayan salt.
After 5 minutes, slowly and gradually add the polenta, by stirring constantly with a wire whisk. After you have poured all the polenta, replace the wire whisk with a wooden flat stirrer and with constant stirring, make sure that the bottom does not stick.
Shortly before it is ready, season with basil. When it is fully cooked, divide it into 3 portions (deep bowls).
Serve it warm!
Incredibly delicious kachamak with tender and crispy cauliflower and aromatic basil!
Wonderfully delicious!
