Cauliflower Tabbouleh

By Chef Michèle La Porta

Serves 4

– 1 cauliflower
– 1 tomato (not too ripe), diced
– 1/4 cucumber, diced small
– 1/2 cup chickpeas
– 1 lemon
– 1/2 teaspoon shallot, thinly cut
– 1 handful of fresh mint, chopped
– 1 teaspoon of olive oil
– Salt and pepper

. Shred the cauliflower until coarsely ground to obtain a thin semolina.
. Place the semolina in a salad bowl and add the tomato, chickpeas, cucumber and the shallot.
. Add the zest from the lemon and all of the juice.
. Mix well.
. Add the olive oil, salt and pepper, as well as the mint. Mix again.
. Serve chilled.

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Excerpt from “Méthode Booster” by Chef Michèle la Porta, recipe translated by Mélissa Pape