Schlagwort-Archive: cauliflower

Cauliflower Tabbouleh

This week I ♥ Cooking Clubs welcomes Dorie Greenspan and I serve

Cauliflower Tabbouleh

Cauliflower Tabbouleh

Time is out of joint, I am speechless and stunned by what is happening here in Europe. I distract myself with cooking and baking and hardly get to post the recipes in the blog. It would be a real pity if this delicious recipe was not found at Küchenlatein. I served it as a salad for lunch at work with a slice of homemade bread.

Cauliflower Tabbouleh

Yield:4 servings

Cauliflower Tabbouleh

Dorie Greenspan’s Cauliflower Tabbouleh is a grain free version of the most popular Mediterranean salads. She uses grated cauliflower instead of bulgur.


  • 1 head cauliflower; Ulrike about 550 grams
  • 155 grams chickpeas, cooked, drained and patted dry
  • 32 grams almonds, finely chopped, unblanched
  • 10 grams fresh mint, finely chopped
  • 10 grams parsley or cilantro, finely chopped fresh; Ulrike: parsley
  • 40 grams raisins, moist and plump °
  • 1–2 lemons
  • Sea salt
  • Pepper, freshly ground
  • 1 tablesp. extra-virgin olive oil, or more to taste


978-0544826984 *

modified by from:
Dorie Greenspan
Everyday Dorie: The Way I Cook
ISBN: 978-0544826984

also found at


  1. Remove the green leaves from the cauliflower. Cut it in half from top to bottom and then crosswise into quarters. Grate with the largest holes on a box grater. Put the cauliflower into a big bowl.
  2. Add the chickpeas, almonds, herbs, and raisins. Finely grate the zest of one lemon over the tabbouleh and then squeeze in the juice, tossing the salad lightly with a fork. Season with salt and pepper, drizzle over the olive oil and toss to incorporate. Taste the salad and see if you’d like more salt, pepper, lemon zest, juice and/or oil. I usually use the zest and juice of one and a half lemons and two tablespoons olive oil, but lemons vary in size and tartness.
  3. Serve the salad or, preferably, cover it tightly and refrigerate it for at least an hour.

° Put dried raisins in a bowl of hot tap water and set them aside to soak. When you’re ready for them, drain and pat dry.
total time: 1 hour 20 minutes
preparation time: 20 Minuten

* = Amazon Affiliate-Link
Photo Credit: I ♥ Cooking Clubs
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Creamy Cauliflower Soup with Brazil Nut Pesto

For the next six month we are cooking recipes from Heidi Swanson, permission to add a new cookbook to my large cookbook collection. I now own Super Natural Cooking *. While leafing through my new acquisition my eyes got caught on brazil nuts. It has been ages that I’ve eaten brazil nuts. In my childhood the goal was to crack the nuts to get out the whole kernel, a very hard task. For the

Creamy Cauliflower Soup with Brazil Nut Pesto

Creamy Cauliflower Soup wit Brazil Nut Pesto (1)

I bought shelled Brazil nuts, very convenient. This is a no fuss, delicious boil-and-blend soup. The potato makes it very creamy and the pesto gives a special kick.

Creamy Cauliflower Soup with Brazil Nut Pesto

Yield:4 to 6 servings

Creamy Cauliflower Soup with Brazil Nut Pesto

Creamy Cauliflower Soup with Brazil Nut Pesto



  • 75 grams Brazil nuts, toasted
  • 2 handfuls spinach leaves, stemmed, I used 50 grams frozen
  • 4 cloves garlic
  • 50 grams Parmesan cheese, freshly grated
  • 120 ml extra-virgin olive oil
  • generous pinch of fine-grain sea salt


  • 3 tablespoons clarified butter or extra-virgin olive oil
  • 2 cloves garlic, chopped
  • 1 large onion, chopped; about 140 grams
  • 1 teaspoon red pepper flakes
  • 1 large potato, peeled and chopped; about 120 grams
  • 1 head cauliflower, coarsely chopped; about 1 kg
  • 5 cups vegetable stock or water
  • 100 grams heavy cream or Cashew Cream
  • Fine-grain sea salt


  1. TO MAKE THE PESTO, puree all the ingredients in a blender or food processor until smooth. Taste and add more salt if needed to make the rest of the flavors come forward.
    Heat the butter in a soup pot over medium-high heat, add the garlic, onion, and red pepper flakes and saute for 2 or 3 minutes, until translucent. Stir in the potato and cauliflower and cook for another couple of minutes. Add the stock, bring to a simmer, and cook until the vegetables are tender. Remove from the heat and puree thoroughly with a handheld immersion blender. (If you must use a conventional blender, be careful; the hot liquid can burst out the top and make a huge, potentially painful mess. Try leaving the lid slightly ajar to allow steam to escape. Cover the top with a kitchen towel and blend in batches on low speed.) For a silkier texture, push the soup through a sieve or strainer. Stir in the cream and season with salt to taste.

total time: 45 minutes
preparation time: 15 minutes
cooking/baking time: 30 minutes

*=Affiliate-Link to Amazon
Photo Credit: I ♥ Cooking Clubs
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Weekly Soup for Souper Sunday: Cauliflower Soup with Beluga Lentils & Chives

My son asked for a soup, because he got some new rubber bands for his braces and didn’t want to chew a lot. I chose

Cauliflower Soup with Beluga Lentils & Chives

Cauliflower Soup with Beluga Lentils & Chives

another recipe from the vegetarian cookbook by Gabriele Kurz, a native-German chef living in Dubai. The lentils are black, small and tender and look alike the caviar. The lentils are cooked with some carrots, leeks and celeriac. Purée the tender cooked cauliflower with milk and vegetable stock and laddle into a soup plate. Give some whipped cream into the middle and put the lentils on top. Decorate with chives and nutmeg and enjoy. We all did, my son without the lentils.

This is my 25th entry for Debbis Souper Sunday.

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