Blomkålstabouleh – stylish accessories for almost everything

Blomkålstabouleh is really one of my favorites, When it comes to accessories for meat. It tastes so good and it's bursting with vitamins. Normally you use the bulgur or couscous in tabouleh, but I actually like better version with cauliflower – and it's in this version bargain both gluten-free and lowcarb, paleo and what we have!

Blomkålstabouleh suited to many dishes, but I think it is especially delicious in a combination with a roast chicken, salmon or a stew like a good curry. It is of Arab origin, and tastes especially good with the hot spices.

Blomkålet are in season from June to November, so this is the last chance to get the lowcarb-friendly and high-fiber cabbage while it is in season. Both tomatoes, cilantro and red onion is also in season, so it's a super way to get a lot of the raw materials, which is fresh and full of vitamins right now.

Also read: Delicious cookbook without milk and gluten from the sisters Femme Food

Blomkålstaboulehen prolong summer little, and it is a good way to reduce food waste by using vegetables, there may lie back and a little lonely. Clearly can easily add and use what you have just. It makes myself often. This edition is always my starting point. As I said blomkålstabouleh a good companion to many dishes, but on cool days is really delicious for a spicy green or yellow curry with lamb or chicken.

Ingredients:
Ca. 2-3 persons

1/2 cauliflower main
1/2 cucumber
1 Red bell pepper
10-12 cherry tomatoes
1 small red onion
A large tuft or parsley cilantro – or both
4 tablespoons good olive oil
The juice of a half to one citric
Sea salt

Such:

Tear blomkålet in either the food processor or on the coarse side of the grater (This might slightly pig, so make it as far as possible into a large bowl). Cut the cucumber lengthwise and scrape out the seeds with a teaspoon. Finely chop the cucumber, red onion and pepper into mega small cubes. Share cherry tomatoes into quarters and remove the juice and seeds. Chop the herbs coarsely or finely – as you like it. Mix the ingredients together in a bowl.

Mix olive oil and lemon juice and season with salt. Pour it over taboulehen and turn it all together. Blomskålstaboulehen can usefully draw little in the fridge, but it can also easily be served immediately.

TIP! Blomkålstabouleh can easily eaten the day after. Make any. extra so there is lunchbox for next day.

Bon appetit!