Cauliflower Tabbouleh with Smoked Trout

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 creamy horseradish (from 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 tsp Ras el-Hanout (alternative curry powder)
• Sea salt
• black pepper (ground fresh)

Instructions

1. 1.

   For the tabbouleh, clean and wash the cauliflower, then grate it on a coarse grater into couscous-like crumbs. Peel and chop the garlic cloves; peel and finely dice the onion. Heat oil in a pan and sauté the cauliflower crumbs with garlic, onions, and cranberries until very bright. Lightly salt and transfer to a bowl.

2. 2.

   Remove seeds from the bell pepper, wash and dice it. Clean the spring onions and slice into thin rings. Remove seeds from the chili, wash and chop it. Add all these to the cauliflower mixture.

3. 3.

   For the vinaigrette, whisk together vinegar, oil, honey, Ras el-Hanout, a pinch of salt, and pepper. Pour over the cauliflower mix and combine well.

4. 4.

   Serve the cauliflower tabbouleh in two large salad glasses or bowls. Divide the smoked trout fillet into coarse pieces and arrange on top. Spoon small dollops of creamy horseradish over the dish and garnish with dill.