Cauliflower and Seafood TabboulehTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 30 minutes
Cooking time: 50 seconds
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:77.8 kcal
Proteins:7 g
Fats:2.8 g
Carbohydrate:6.5 g
Fibers:1.1 g
Sugar:1 g
Cholesterol:18.7 mg
Sodium:132.2 mg
Calcium:34.2 mg
Energy:604 kcal
Proteins:54.3 g
Fats:21.5 g
Carbohydrate:50.6 g
Fibers:8.5 g
Sugar:7.9 g
Cholesterol:145.5 mg
Sodium:1026.7 mg
Calcium:265.5 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1
cauliflower
1000
g
mussels
200
g
crab meat
1
sweet pepper
50
ml
white wine
100
g
shallot
15
ml
chopped cilantro
15
ml
leaves
juice of half a lemon
60
ml
olive oil
METHOD
- Peel the cauliflower. Wash it and grate it to form a fine "couscous."
- Place it in a fine-meshed strainer and immerse in boiling water for 50 seconds.
- Wash the mussels and cook in a saucepan with 50 ml white wine until they open up. Shell them.
- Peel the shrimp.
- Combine the crabmeat, mussels and shrimp.
- Chop the shallot and finely dice the pepper.
- Combine the cauliflower couscous with the shallot, pepper and herbs.
- Add all the seafood. Season with lemon juice and olive oil.
Presentation
- Place the cauliflower and seafood tabbouleh in the center of the plate.
- Garnish the perimeter with sliced lemons and tomatoes.
- Add 1 mint leaf and 1 whole shrimp.
- You could also serve the tabbouleh in individual dishes.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
