Cauliflower tabbouleh

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 1 cauliflower
• 2 50 g preserved tomatoes
• 3 parsley
• 4 fresh coriander (cilantro)
• 5 1 spring onion (scallion)
• 6 1 lemon
• 7 2 tablespoons vinegar
• 8 6 tablespoons olive oil
• 9 1 teaspoon Mustard (optional)
• 10 salt
• 11 pepper
• Total weight: 1,625 grams

Times:

Preparation
30 min.

Step by step recipe

1	Prepare 1 cauliflower, cut off the tops.
2	Cut the cauliflower into small florets. Grate each floret with a fine grater.
3	You should obtain a fine powder, which will become the "semolina" for your cauliflower tabbouleh. If you haven't already done so, pour the semolina into a bowl.
4	Coarsely chop 50 g preserved tomatoes.
5	Chop parsley and fresh coriander (cilantro) together, then mince 1 spring onion (scallion).
6	Pour the tomatoes, herbs and spring onion into the salad bowl, add the zest of 1/2 lemon, season with salt and pepper, then mix once.
7	Prepare the sauce by squeezing out the juice from 1 lemon, then add 2 tablespoons vinegar, 6 tablespoons olive oil and 1 teaspoon Mustard, salt and pepper and mix with a fork.
8	Pour the sauce into the bowl, mix again and your cauliflower tabbouleh is ready.

Remarks

In this recipe, the proportions are only indicative, so feel free to adapt them to your taste and the size of your cauliflower.

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