Cauliflower Parsley Tabouleh

Duration: 45 Min

Level: Medium

Made by: Estella

Estella Schweizer is an activist for climate-friendly cuisine and an expert in 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 the development of future-proof menu 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 of cauliflower
2sprigs of kale
1bunch of parsley
2-4 sprigs of fresh thyme
1 lemon
100 g lemon juice
80 g olive oil
1tsp salt
50 g cranberries

For the white bean dip

240 g white beans, canned or cooked yourself (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 TL chili flakes or cayenne pepper
1 EL maple syrup or coconut blossom sugar
Salt and pepper

Products in this recipe

planted.chicken

Lemon & Herb

Preparation

Clean the cauliflower and divide into florets, keep 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 stems. Cut or chop the kale very, very finely. Wash the parsley and chop it finely as well, rub the leaves off the thyme. Grate the lemon zest and squeeze out the juice.

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

For the bean cream, drain the cooked beans and puree with the rice vinegar, orange zest and orange juice until creamy. Stir in the olive or sesame oil, tahini, fresh garlic and chili flakes and season the cream with maple syrup, salt and freshly ground pepper.

Fry the planted.chicken Lemon & Herb over a medium heat according to the pack instructions. This is when it will be at its crispiest and won't burn.

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