Amazing Tabbouleh salad of cauliflower


  • 1 head or pack of frozen cauliflower,

  • 4 tbsp olive oil "Extra virgin",

  • 4 tbsp lemon juice

  • 100 g raw almonds,

  • 2 tbsp raisins,

  • 1 small bunch of mint and parsley,

  • 1/2 tsp ground chili peppers

  • salt, freshly ground black pepper.



Pour the raisins with hot water, steam 20 minutes and press.

Almond pour boiling water and leave for 5 minutes or longer. Drain the water, peel the almonds from the skin, dry and roughly chop with a knife.

Cauliflower defrost. Put it in a blender and process until crumbs. Transfer to a bowl. Chopped cauliflower will fulfill the role of couscous in tabbouleh – externally it looks very similar.

Chop the mint and parsley.

Mix greens and raisins with a little of the cauliflower, add the almonds, oil, lemon juice, Chile, salt and pepper.

Tabbouleh mix thoroughly and refrigerate for 1-2 hours

Tip: Tabbouleh with crispy couscous from ground cauliflower is best served in small individual bowls by itself or as a side dish to meat dishes, especially lamb, roasted on the grill.published


Cook with love ! Bon appetit!


P. S. And remember, only by changing their consumption — together we change the world! ©

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