How to cook
For this unique tabbouleh chop both types of onions and the fresh parsley leaves, coriander and mint. Grate 1 tbsp. of lemon peel to them and squeeze about 2 tbsp of juice from it.
Mix with olive oil, a teaspoon of salt and paprika and mix everything well.
Add the diced tomatoes and cucumber to this mixture and leave everything to release its aroma well.
Chop the cauliflower into chunks, weighing 1 lb (450 g) without the hard parts. Put them in a blender for seconds to grind them into crumbs (not blend them completely).
Mix the cauliflower crumbs with the raisins and two or three tablespoons of olive oil.
Put them in a pan into a thick layer to stew for 10-12 minutes over medium heat - on the 5th degree out of 9.
Stir occasionally and when it's done, remove it from the heat and leave it to cool for at least 15 minutes.
Mix the cauliflower with the raisins with everything else and mix the cauliflower salad.
Serve the cauliflower tabbouleh as a salad, appetizer or side dish to fish or meat.
Enjoy your meal!