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Cauliflower couscous with cherry tomatoes and tarragon, kalamata olives and sundried tomatoes.

Appetizers, Vegetables and Fruits

Cauliflower cut into small grains to create the illusion of a decorated couscous chives, tarragon and cherry tomatoes, sundried tomatoes and olives.

Ingredients

Recipe for 4 persons

For the cauliflower couscous

1 Unit(s)
Cauliflower
1 Box(es)
Cherry tomatoes
0.50 Bunch(es)
Chives
15 Unit(s)
Pitted black olives
1 Unit(s)
Lemon
0.50 Unit(s)
Tarragon
2 Unit(s)
French shallot
30 Ml
Olive oil
30 Ml
Parsley
  • Butter
  • Salt and pepper
  • Vegetable oil

Preparation time: 25 min

  • General preparation
    Cut cauliflower into pièces large chunks and then place them in the food processor on pulse to reduce it to a couscous like consistency.Zest the lemons and squeeze to get the juice.Chop the shallots, olives, sundried tomatoes and chives. Cut the cherry tomatoes into quarters.Keep 3 cherry tomatoes, a few tarragon leaves to finish the plate.
  • Preparation for the cauliflower couscous
    Remove the pieces of cauliflower in the food processor and use the PULSE to reduce the cauliflower into small pieces, similar to couscous. In a large container, add 2.5L of salted water and bring to a boil. Poach the cauliflower for 2 minutes until tender.Once the cauliflower has cooled. Add the remaining ingrédients and mix. Season with salt and Pepper.
  • To serve
    Ideally in a sombrero plate (hollow), place your mix cauliflower couscous, complete with a few tarragon leaves and halved cherry tomatoes decoration, add a drizzle of olive oil.
Make this salad a little a head of time to make sure it macerates properly.

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