Cauliflower tabouleh
You will need:
1/2 cauliflower
2 medium tomatoes, chopped
1/2 cup chopped parsley
1/2 cup chopped green onion
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh cilantro
juice of 1/2 lemon
2 Tbsp olive oil
salt and Kampot pepper
Instructions:
1 – In a food processor pulse the cauliflower until coarse, being careful to not over pulse it. It should be the size of a rice grain.
2 – Transfer the cauliflower to a colander, sprinkle some salt and gently massage to release the water.
3 – Squeeze the cauliflower, a lot of liquid should come out. We want the cauliflower to be quite dry after squeezing. You can use your hands or a cheese cloth.
4 – In a big bowl mix all the ingredients together. Season with lemon juice, olive oil, salt and pepper, being careful to not over salt it (remember that the cauliflower has already been salted to release the water).
1 – In a food processor pulse the cauliflower until coarse, being careful to not over pulse it. It should be the size of a rice grain.
2 – Transfer the cauliflower to a colander, sprinkle some salt and gently massage to release the water.
3 – Squeeze the cauliflower, a lot of liquid should come out. We want the cauliflower to be quite dry after squeezing. You can use your hands or a cheese cloth.
4 – In a big bowl mix all the ingredients together. Season with lemon juice, olive oil, salt and pepper, being careful to not over salt it (remember that the cauliflower has already been salted to release the water).
Serve immediately and Enjoy !
A recipe by Hiroko | IG @hfmoller
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