Private Chef Michèle La Porta’s Vegan Recipes
2. Cauliflower Tabbouleh
– 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.
Excerpt from “Méthode Booster” by Michèle la Porta, recipe translated by Mélissa Papel.