Cauliflower parsley tabbouleh

Duration: 45 mins

Difficulty: Medium

Made by: Estella

Estella Schweizer is an activist for climate-friendly cuisine and an expert in plant-based nutrition. She is a certified “Plant Based Chef” and is one of the best vegan chefs in Germany. She works as a recipe and product developer for young sustainable food startups, advises restaurateurs and hoteliers on the development of sustainable dining concepts and is part of the Good Food Collective. And in all of this we are committed to sustainably produced and fairly traded food with a climate-friendly CO2 balance.

Ingredients

4 Portions

320g planted.chicken herbs & lemon
1 head Cauliflower
2 branches Kale
1 bunch Parsley
2-4 Sprigs of fresh thyme
1 lemon
100 g lemon juice
80g olive oil
1 teaspoon Salt
50g Cranberries

for the white bean dip

240g white beans, canned or home-cooked (e.g. cannellini beans)
40g Rice vinegar or other mild vinegar
1 Orange abrasion
100 g orange juice
50g Olive oil or sesame oil
80g Tahini
1 toe fresh garlic
1/2 tsp Chili flakes or cayenne pepper
1 tbsp maple syrup or coconut blossom sugar
salt and pepper

Products in this recipe

planted.chicken

herbs & lemon

Crowd

3,99 €

18,14 €per 1 kg

VAT included and Shipping costs will apply

3,99 €

Preparation

Clean the cauliflower and divide it into florets, reserving the stalk.

Chop the cauliflower florets and stalk in the food processor until it looks like couscous. Alternatively, grate finely on a grater.

Wash the kale and tear it from the stalks. Cut or chop the kale very, very finely. Wash and finely chop the parsley and scrape off the leaves from the thyme. Grate the lemon peel and squeeze out the juice.

Mix the cauliflower couscous, kale, parsley, thyme and lemon zest and juice together. Drizzle with olive oil and fold the cranberries into the tabbouleh.

For the bean cream, drain the cooked beans and puree them with the rice vinegar, orange zest and orange juice until smooth. Add the olive or sesame oil, tahini, fresh garlic and chili flakes and season the cream with the maple syrup, salt and freshly ground pepper.

Fry the planted.chicken herbs & lemon over medium heat according to the package instructions. This is when it becomes crispiest and doesn't burn.

Spread the bean hummus generously onto the plate and serve with the cauliflower tabbouleh. Serve both with the crispy planted.chicken herbs & lemon