Cauliflower parsley tabouleh

Duration: 45 Min

Level: Medium

Made by: Estella

Estella Schweizer is an activist for climate-friendly cuisine and an expert for plant-based nutrition. She is a certified "Plant Based Chef" and 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 developing sustainable food concepts and is part of the Good Food Collective. And in all of this, she is committed to sustainably produced and fairly traded food with a climate-friendly CO2 balance.

Ingredients

4 Servings

320 g planted.chicken Lemon & Herb
1head cauliflower
2 sprigs kale
1 bunch parsley
2-4 sprigs fresh thyme
1 lemon
100 g lemon juice
80 g olive oil
1 tsp salt
50 g cranberries

for the white beans dip

240 g white beans, canned or home-cooked (e.g., cannellini beans)
40 g rice vinegar or other mild vinegar
1 orange zest
100 g orange juice
50 g olive oil or sesame oil
80 g tahini
1 clove fresh garlic
1/2 t sp chili flakes or cayenne pepper
1tbsp maple syrup or coconut blossom sugar
salt and pepper

Products in this recipe

planted.chicken

Lemon & Herb

Quantity

7.95 CHF

36.14 CHF per 1 kg

Prices incl. VAT plus shipping costs (please note delivery conditions)

7.95 CHF

Preparation

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

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

Wash the kale and pluck it from the panicles. Cut or chop the kale very finely. Wash and also finely chop the parsley, and grate the leaves from the thyme. Grate the lemon zest, squeeze out the juice.

Combine cauliflower couscous, kale, parsley, thyme, and lemon zest and juice. Drizzle with olive oil and fold the cranberries into the tabouleh.

For the bean cream, drain the cooked beans and blend with the rice vinegar, orange zest and orange juice until smooth. Blend in 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 Lemon & Herb according to package instructions over medium heat. Then it becomes the crispiest and does not burn.

Spread the bean hummus generously on the telle and serve with the cauliflower tabouleh. Serve both with the crispy planted.chicken Gügeli