Cauliflower couscous with cherry tomatoes and tarragon, kalamata olives and sundried tomatoes.
Appetizers, Vegetables and Fruits
IngredientsRecipe for 4 persons
For the cauliflower couscous
- Salt and pepper
- Vegetable oil
Preparation time: 25 min
- General preparationCut 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 serveIdeally 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.