Low-carb bulgur salad

Ingredients for 2 servings:

• 500 g cauliflower
• 2 tsp tomato paste
• 1 tsp harissa
• 100 ml broth
• 1 bunch of parsley
• ½ cucumber(s)
• 2 tomatoes
• some salt and pepper
• some lemon juice
• some turmeric
• 1 tbsp butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

from cauliflower

Clean, wash, and dry the cauliflower, then shred it using a food processor or the coarse side of a vegetable grater. Wash the cucumber and tomato. Grate the cucumber and drain in a sieve. Deseed the tomatoes and cut into small cubes. Wash and finely chop the parsley. Melt the butter in a large pan, add the cauliflower, and fry briefly. Add the tomato paste and harissa and fry briefly. Deglaze with the stock. Simmer for 5-7 minutes. Remove from the heat and add the spices and lemon juice. Fold in the cucumber, tomato, and parsley. Season to taste. You can also refine the dish with coriander, mint, diced red bell pepper, spring onion, or cumin.