Moroccan Cauliflower Tabbouleh
Portions:
25Preparation Time:
Cooking Time:
Ingredients
- 1 kg (2 lbs) of Arctic Gardens Cauliflower
- 80 g (12 tbsp) of flatleaf parsley, finely chopped
- 60 g (4 tbsp) of mint, finely chopped
- 100 g (3½ oz) of Italian tomatoes, chopped into 1-inch pieces
- 30 g (4 tbsp) of green onions, chopped
- 4 g (2 tbsp) of ground cumin
- 100 ml ( ⅓ cup) of lemon juice
- A few drops of Tabasco sauce and Worcestershire sauce
- To taste: salt and pepper
This recipe can also be done with the Arctic Gardens Large Cauliflower .
Preparation
- Put frozen cauliflower florets on a baking sheet. Steam for 3 minutes, then set aside in the fridge.
- Chop cold florets in a food processor. (The texture should be similar to tabbouleh-style durum wheat semolina).
- Drain cauliflower and set aside in a mixing bowl.
- Add all the remaining ingredients and mix well. Store in the fridge for at least one hour before serving
