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Cauliflower Tabbouleh with Fresh Herbs

Severin Corti presents a recipe for a spring-fresh tabbouleh inspired by Lebanese cuisine, only incomparably crunchier and a little more refined.

Ingredients (4 servings)
1 small cauliflower
1 bunch parsley
1 bunch mint
1 bunch chives
1 red capsicum
8 cherry tomatoes
4 tablespoon(s) premium olive oil
juice of one lemon
salt
pepper
  • Preheat the oven on the grill setting.
  • 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.
  • 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.
  • Peel off the charred skin, remove the grilled pepper fillets and chop into small cubes.
  • 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.
  • 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.

Tip:

This dish goes well with a barbecued food, especially grilled fish.

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