Cauliflower tabbouleh
DIFFICULTY
very easy
very easy
RATING
COOK TIME
1 mins
1 mins
TOTAL TIME
1 mins
1 mins
Ingredients
Servings:
1
- 7-10 Tbsp Pour 6 personnes
- 7-10 Tbsp Preparation : 20 mn
- 7-10 Tbsp Refrigeration: 1 h
- 7-10 Tbsp ½ chou-fleur
- 3 tomates
- 1 concombre
- 3 spring onions
- 2 citrons
- 1 bouquet de menthe
- 1 bouquet de persil plat
- 4 tbsp. olive oil
- 7-10 Tbsp sel
- 7-10 Tbsp poivre.
Directions
- 1
Clean and wash the cauliflower, grate it with a coarse grater to obtain a fine semolina.
- 2
Gut the tomatoes, remove the seeds. Cut the flesh into small cubes. Peel the cucumber, cut it in half lengthwise, remove the seeds and cut the flesh into small cubes.
- 3
Clean the onions, slice the bulb and chop the stalks. Wash the mint and parsley, chop the leaves.
- 4
Mix the cauliflower semolina, tomatoes, onions, cucumber and chopped herbs, sprinkle with the juice of 1 lemon and olive oil, season with salt and pepper. Set aside for 1 hour in a cool place.
- 5
Serve well chilled decorated with sliced lemon
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