Ingredients
- 3 tbsp sesame seeds
- ½ red pointed sweet pepper
- 2 spring onions
- 2 tbsp parsley
- 2 tbsp dill or chervil
- 75 g raisins
- 300 g cauliflower
For the dressing:
- 1 tbsp tamari (= gluten-free Japanese soy sauce)
- ½ tbsp rice vinegar
- 1 tbsp mirin (= sweet Japanese rice wine)
- 2 tbsp olive oil
- 1 tsp freshly grated ginger
- pepper and salt
Preparation
- Rinse the sesame seeds under running water.
- Roast the sesame seeds in a dry pan on high heat until they jump, explode and crunch.
- Chop the pointed sweet pepper into small pieces, removing the seeds.
- Cut the spring onions into rings and coarsely chop the parsley and dill or chervil.
- Soak the raisins in warm water for 12 minutes.
- Clean the cauliflower.
- Using the Xpower chopper, chop the cauliflower into grains the size of couscous.
- Put them in a mixing bowl, together with the pointed sweet pepper, the spring onions, the soft raisins, the parsley, the chervil or dill and the roasted sesame seeds.
- Beat the dressing and season with pepper and salt.
- Pour the dressing over the cauliflower couscous, mix well and serve.
Enjoy!
March 6, 2022
