May 18, 2015

Cauliflower Green Tabbouleh

A bowl of salad

Thankfully, the preparation for this blog post happened before my mini food-processor decided to break down. I haven’t managed to find a spare part for it or to repair it myself and I am left pondering whether I should live without one for a few months and save to invest into a proper large and robust one (any recommendation?) or whether I should get another small cheap one as a replacement...

Anyway, going back to the recipe, it has become a classic in our home: I love making it when having guests and let them try to guess what magic ingredient is used in place of traditional couscous. The salad leaves you feeling light but nourished all the same, qualities which I really appreciate when summer time and hotter days come. I call cauliflower a ‘magic’ ingredient as it is incredibly versatile in the ways you can eat it and prepare it. For more out of the ordinary inspiration, make sure to check my Cauliflower Tacos recipe posted last year.

Wishing you a beautiful week x

A bowl of salad with a wooden fork on a white background

Cauliflower Green Tabouleh with Harissa Lemon Dressing – serves 4
•1 small or ½ large cauliflower
•2 spring onions, finely sliced
•1 celery stick, finely chopped
•1 small cucumber, cut into small cubes
•2tbsp green olives, finely chopped
•A large bunch of parsley, roughly chopped
•A large bunch of mint, roughly chopped
•A large bunch of chives, roughly chopped
•Salt and pepper
•Juice of ½ lemon
•1tbsp harissa paste
•2tbsp extra-virgin olive oil

1.Cut the cauliflower into small florets, and put them into a food processor (you might need to do this in a couple of batches). Process until you obtain a rice-like texture. Transfer to a large salad bowl.
2.Add the celery, cucumber, olives and herbs to the bowl.
3.In a small bowl, prepare the dressing by mixing some salt and pepper with the lemon juice, harissa and olive oil. Pour over the salad. Mix well.
4.Serve or keep in the fridge for later.

Taboulé Vert de Chou-fleur & Sauce Harissa-Citron – pour 4 personnes
•1 petit ou ½ gros chou-fleur
•2 oignons de printemps, émincés
•1 branche de céleri, émincée
•1 petit concombre, coupé en petits dés
•2cs d’olive vertes, émincées
•Un gros bouquet de persil, émincé
•Un gros bouquet de menthe, émincé
•Un gros bouquet de ciboulette, émincé
•Sel et poivre
•Jus d’1/2 citron
•1cs de harissa
•2cs d’huile d’olive

1.Couper le chou-fleur en petits bouquets et les mettre dans le bol d’un robot (il sera peut-être nécessaire de le faire en plusieurs fois). Faire tourner le robot jusqu'à l’obtention d’une texture ressemblant à de la semoule. Transférer dans un grand saladier.
2.Ajouter le céleri, le concombre, les olives et les herbes.
3.Préparer l’assaisonnement dans un petit bol en mélangeant du sel et du poivre avec le jus de citron la harissa et l’huile d’olive. Verser sur la salade et bien mélanger.
4.Servir ou garder au réfrigérateur en attendant.

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