Camaleo← Recipes
Cauliflower tabbouleh with chicken and pomegranate
Pulse the cauliflower in short bursts: a few seconds too long and the “couscous” turns to purée.
Cold dish · 2 servings · Prep time 25 min
Per serving
Calories315kcal
Protein34g
Carbs18g
Fat12g
Ingredients
- 400 gCauliflower
- 250 gChicken breast
- 15 gFresh mint
- 30 gFresh parsley
- 1 pieceLemons
- 60 gPomegranate seeds
- 20 mlOlive oil
Method
- Cut the cauliflower into florets and pulse in short bursts until it looks like couscous.
- Brown the chicken in half the oil for 6 to 7 minutes per side, then dice it.
- Chop the parsley and mint and mix into the cauliflower with the lemon juice and remaining oil.
- Add the chicken and scatter with pomegranate seeds.
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Indicative values computed from the ANSES Ciqual food table. They vary with the products used and the cooking.