Cauliflower Tabbouleh



1/2 kg of shrimps

Zest and juice of 1 lemon

1 tablespoon garlic powder

600 g cauliflower (only an inflorescence)

1 yellow bell pepper diced

400g cherry tomatoes cut in half

3 chives finely chopped

1/3 cup olive oil

1/2 bunch of parsley

1 tablespoon coarse salt

Salt, pepper


Wash the shrimps, dry with absorbent paper and place on a dish. Sprinkle with coarse salt and pepper, add the garlic and zest, pour the olive oil and mix with your hands easily. Bake the shrimps on a hot grill pan for 1′-2′ on each side until change color and then put at the plate.

Wash the cauliflower and put in a multi. Beat it to become trimmings and put in a bowl. Add pepper, tomatoes, chives, parsley and mix well.

Clean the shrimp from the shell, remove the head and put in a bowl. Add olive oil, lemon juice, salt and pepper. Stir and serve.

Bon Appetit!

Tabbouleh witn cauliflower



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