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Recipe Tip: Cauliflower Tabbouleh with Fresh Herbs

Recipe Tip: Cauliflower Tabbouleh with Fresh Herbs

falstaff.com
Top Recipe for 4 Persons. All ingredients and tips for getting it right. Severin Corti presents a recipe for a spring-fresh tabbouleh inspired by Lebanese cuisine, only incomparably crunchier and a little more refined.

    Ingredients

    Instructions

    1. Step 1

      Preheat the oven on the grill setting.

    2. Step 2

      Cut the cauliflower into florets and rinse. Dry well and then process in a food blender or processor in batches until the cauliflower has the consistency of couscous made from semolina.

    3. Step 3

      Place the red capsicum under the grill and cook until charred on all sides. Transfer to a plate, cover with cling film and leave to cool.

    4. Step 4

      Peel off the charred skin, remove the grilled pepper fillets and chop into small cubes.

    5. Step 5

      Chop the herbs finely, reserving a few mint leaves for decoration. Mix with the cauliflower and peppers, season with olive oil, lemon juice, salt and pepper.

    6. Step 6

      Place a small cake ring (7-10cm wide) on a plate and pour in the cauliflower tabbouleh in portions. Repeat on each plate. Quarter the cherry tomatoes, arrange them decoratively on top, garnish with the reserved mint and serve.
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