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🍽️ Cauliflower Tabouleh with Smoked Trout

568 kcal · 30 min · 4 servings

Ingredients

• 200 g cauliflower
• 2 garlic cloves
• 1 medium white onion
• 3 tbsp good olive oil (30 ml)
• 30 g cranberries (or raisins)
• sea salt
• 0.5 red bell pepper (125 g)
• 1 bunch spring onions
• 0.25 red chili pepper
• 200 g smoked trout fillet (skinless)
• 40 g sour cream horseradish (from the jar)
• 1 tbsp chopped dill
• 2 tbsp apple cider vinegar (20 ml)
• 3 tbsp good olive oil (30 ml)
• 1 tbsp liquid honey (10 g)
• 2 pinches ras el-hanout (alternative curry powder)
• sea salt
• black pepper (from the mill)

Instructions

1. 1. Wash the cauliflower thoroughly.
2. 2. Remove the tough core at the bottom.
3. 3. Grate the cauliflower florets as finely as possible using a raw vegetable grater until it resembles couscous.
4. 4. Peel the garlic cloves.
5. 5. Finely chop the garlic.
6. 6. Peel the onion.
7. 7. Dice the onion into small cubes.
8. 8. Heat the oil in a pan.
9. 9. Add the grated cauliflower to the pan.
10. 10. Add the chopped garlic.
11. 11. Add the diced onions.
12. 12. Add the cranberries.
13. 13. Fry the mixture vigorously over high heat.
14. 14. Season the mixture lightly with salt.
15. 15. Transfer the fried mixture into a bowl.
16. 16. Remove the seeds and white pith from the bell pepper.
17. 17. Wash the deseeded bell pepper.
18. 18. Dice the bell pepper into small pieces.
19. 19. Trim the spring onions.
20. 20. Slice the spring onions into thin rings.
21. 21. Remove the seeds from the chili.
22. 22. Wash the deseeded chili.
23. 23. Finely chop the chili.
24. 24. Add the diced bell pepper to the cauliflower mixture.
25. 25. Add the spring onion rings to the cauliflower mixture.
26. 26. Add the chopped chili to the cauliflower mixture.
27. 27. Put the vinegar into a small bowl.
28. 28. Add the oil to the bowl.
29. 29. Add the honey to the bowl.
30. 30. Add the Ras el-Hanout spice mix to the bowl.
31. 31. Add a pinch of salt to the bowl.
32. 32. Add a pinch of pepper to the bowl.
33. 33. Whisk the ingredients for the dressing well together.
34. 34. Pour the dressing over the cauliflower mixture.
35. 35. Toss everything well to combine.
36. 36. Divide the cauliflower tabouleh between two large salad glasses or bowls.
37. 37. Break the smoked trout fillet into coarse pieces.
38. 38. Arrange the trout pieces on top of the tabouleh.
39. 39. Add small dollops of creamed horseradish on top.
40. 40. Garnish the dish with fresh dill.

Nutrition per serving

• kcal: 568
• Protein: 25 g · Fett/Fat: 36 g · Carbs: 31 g