Cauliflower Tabbouleh

Tabbouleh with crunchy cauliflower couscous is best served in small individual salad bowls as a separate dish or as a side dish with stewed or baked poultry.

Ingredients

• 350-400 g of cauliflower, preferably fresh
• 4 tbsp. l. extra virgin olive oil
• 2 tbsp. l. lemon juice
• 100 g raw almonds
• 30 g raisins
• 2-3 sprigs of mint and parsley
• salt

Directions

1. Pour hot water over the raisins, set aside for 20 minutes, squeeze. Pour boiling water over the almonds and leave for 5 minutes. Drain the water, peel the almonds, dry and chop coarsely.
2. Defrost cauliflower, if frozen. Disassemble into inflorescences. Place in a blender and blend until crumbled. Transfer to a salad bowl. The chopped cauliflower will act as couscous in the taboule - it looks very similar on the outside.
3. Chop the mint and parsley. Mix herbs and raisins with cauliflower crumbs, add almonds, oil, lemon juice. Salt. Stir the tabbouleh thoroughly and serve.