Cauliflower and almond tabbouleh

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"No price is too high to pay for the privilege of owning yourself"

Friedrich Nietzsche




The disease that kept hold of my being and mind has surrounded. It still lingers, jaws open, on the prowl. Patiently waiting.
I've won a battle but not the war. I'm still terrified by its power over me but I stand emboldened. Hardbitten. And I will fight. One more year. Ten more years. I will because I have the duty to protect my life for I believe in life. That it has to be protected, no matter what. That I'm the equal of the ant that is trotting about on my foot as I write this. That, as I have no right to crush it, I have no right to destroy myself. And I will sleep tonight, under a billion stars, owning myself. 




This dish is the perfect accompaniment to any BBQ. It is light and fresh and so simple. It was a winner (even the kids liked it) and every one was surprised when I revealed the "bulgur" secret identity. 
Traditionally, the main ingredient in Lebanese tabbouleh should be parsley but I've changed the proportions to keep it a little more nutritious and filling. I've added tarragon and red pepper as well.

Cauliflower and almond tabbouleh
(grain-free, vegan)

500 g cauliflower (1 medium head)
200 g blanched almonds
300 g tomatoes (3)
150 g cucumber (1 medium)
50 g fresh flat-leaf parsley
40 g red spring onion
26 g red pepper
20 g fresh mint
10 g tarragon
zest from 1/2 lemon

1 lemon, juiced
120 ml extra-virgin olive oil
salt, to taste
black pepper, to taste
Tabasco, to taste (optional)

Cut the head of cauliflower into florets. In a food processor, finely chop the florets into a fine texture (grain-size). Pour into a large bowl. Process the blanched almonds the same way and transfer into the bowl.
In a small bowl, combine the juice from one lemon and the olive oil. Mix well, season to taste with salt and pepper (and Tabasco if you like). Pour the dressing onto the cauliflower and almond "bulgur" and mix well. Let sit for at least half an hour. 
In the meantime, chop the tomatoes, cucumber and onion into very small dice.  Chop the herbs very finely. Add the vegetables, zest and herbs to the "bulgur" and combine. Place in fridge for an hour before serving. 



Taboulé de chou-fleur aux amandes
(végétalien, sans gluten)

500 g chou-fleur (1 moyen)
200 g amandes émondées
300 g tomates (3)
150 concombre (1 moyen)
50 g persil plat
40 g oignon nouveau rouge
26 g poivron rouge
20 g menthe fraiche 
10 g estragon
le zeste d'1/2 citron

le jus d'1 citron
120 ml huile d'olive extra-vierge
sel
poivre
Tabasco (facultatif)

Couper le chou-fleur en gros morceaux. Dans un robot, avec la lame S en métal, émietter le chou-fleur pour obtenir des grains de la taille du boulghour. Transférer dans un grand saladier. De meme, réduire les amandes en grains de la meme taill. Verser dans le saladier avec le chou-fleur. 
Dans un bol, mélanger le jus de citron avec l'huile d'olive. Assaisoner avec du sel et du poivre et de la sauce Tabasco. Verser la vinaigrette sur le chou-fleur et les amandes puis bien mélanger pour répartir la vinaigrette. Laisser reposer 1 heure au moins.
Pendant ce temps, couper les tomates, le concombre et l'onion en petits dés. Hacher les herbes finement. Ajouter les légumes, le zeste de citron et les herbes au boulghour et bien mélanger. Mettre a réfrigérateur une heure avant de servir. 



6 commentaires:

  1. absolutely gorgeous, aurelie. i am in love with the quote as well as your writing underneath. truly inspiring.

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  2. Thank you so very much Caitlin, your comments are precious!

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  3. J'adore ton blog et ton style, Aurélie!

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    Replies
    1. Merci Natalia! Thanks for passing by!

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  4. Wow this sounds sensational! I can't wait to try it!

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