Cauliflower Corn Recipe

The product, called cauliflower rice, obtained by grinding raw vegetables, is a healthy option that is frequently used by those who prefer a vegan and vegetarian diet. This version of the classic bulgur cracker prepared with cauliflower is lighter, flour-free, that is, gluten-free and practical. Enjoy your meal!
Ingredients:


Ingredients for Salad: | |||
Cauliflower (Small-sized) | 1 Qty | ||
Dry Onion | 2 Qty | ||
Olive Oil | 2 Tbsp | ||
Tomato ((Optional)) | 2 Qty | ||
Fresh Onion | 1 Bunch | ||
Parsley | 1/2 Bunch | ||
Tomato Paste | 1 Tbsp | ||
Hot Pepper Sauce | 1 Tsp (large) | ||
Salt | 1 Half Tbsp | ||
Black Pepper | 1 Tsp | ||
Cumin | 1 Tsp | ||
Chili Pepper | 1 Tsp | ||
Ingredients for Sauce: | |||
Lemon Juice | 1 Qty | ||
Olive Oil | 2 Tbsp |
Steps:
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Wash the cauliflower and cut it into small pieces. Soak for 1/2 hour in water with 1 tablespoon of vinegar, 1 tablespoon of salt.
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Chop the onion finely. Heat the olive oil in a suitable pan and fry the onions until they turn pink.
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Add the tomato paste to the pan and fry for 1-2 more minutes and remove from the fire.
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Clean, wash, dry and finely chop the spring onions and greens. Wash the tomatoes and cut them into small cubes.
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Rinse the cauliflowers, dry them and cut them in the size of a grain of rice with a kitchen chopper and put them in the pan. Saute together for 4-5 minutes and add salt and spices while sautéing and mix well. Take it off the fire and rest.
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Cover the warmed mixture and let it rest in the refrigerator for 15-20 minutes to thoroughly absorb the flavor of the spice and mortar.
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In the meantime, for the sauce, add the juice of 1 lemon, 2 tablespoons of olive oil, if you wish, add 1 teaspoon of pomegranate syrup and whisk well. Take out the rested salad, add half of the dressing and mix.
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Finally, add the chopped greens and tomatoes to the broth and mix. Transfer to a serving plate and drizzle the remaining sauce and serve cold. Enjoy your meal!
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Note: You can serve this salad by garnishing it with canned corn kernels, finely chopped pickled gherkins and lettuce leaves.