The recipe for cauliflower tabbouleh – Le Parisien

It is found almost all year round, cauliflower. And you can taste it in a thousand ways: boiled, steamed, in a cake, gratin, raw soaked in a small sauce, or grated in "semolina". It is precisely in this last way that we suggest you prepare it, a bit like a tabbouleh. Adored by vegetarians, this cruciferous plant is rich in proteins, but also in vitamins, minerals and fibers.

Difficulty: easy

Time: 15 minutes

Cost: 1.50 euro / person

The ingredients for the cauliflower tabbouleh recipe

For 4 to 6 people:

  • 1 small cauliflower
  • 2 small red apples
  • 65 g parmesan
  • 50 g whole hazelnuts
  • 1 new red onion
  • 1 small bunch of coriander
  • 1 lemon
  • 5 c. to s. olive oil
  • 1 C. to s. honey
  • 1 C. to c. caraway (or close cumin)
  • Salt and pepper

The recipe steps

1. The lemon sauce

Squeeze the lemon, add the oil and honey, caraway, salt and pepper. Whisk and let stand at room temperature.

2. Semolina

Thin the cauliflower, rinse it, then grate it finely by turning around the central stem.

Wash the apples, cut them into slices, then into sticks. Place them immediately in the sauce.

Chop the hazelnuts with a knife, chop the coriander, grate half the Parmesan cheese and cut the rest into shavings with a peeler. Cut the red onion into thin rings and add them to the sauce.

3. Dressage

Pour the sauce and the apples over the cauliflower, add the grated parmesan, coriander. Mix, then add the Parmesan shavings, hazelnuts and coriander leaves.

Keep cool or serve directly.

Categories Cooking

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