Buy all ingredients right below the recipe
BULGUR
- 250 g cauliflower florets (i.e., cauliflower after cleaning)
- 250 g bulgur
- 2 tablespoons butter, unmelted
- 1 level teaspoon salt
- 1 teaspoon curry powder
- a small handful of raisins
- 1 level teaspoon whole coriander (spice, not fresh leaves)
DRESSING
- 1 cup (150 g) yogurt
- boiled eggs to taste (approx. 2 per person)
- fresh or dried herbs for seasoning (spring onion, parsley, from dried ones e.g. Herbes de Provence)
METHOD
- 1Chop the cauliflower into coarse pieces in a food processor. Lightly crush the coriander, but don't overdo it; just mash it in a mortar, no need to grind it finely.
- 2Pour the bulgur, cauliflower, salt, coriander, and raisins into a wide saucepan and mix. Add butter, pour in 350 ml of cold water, cover with a lid, and bring to a boil.
- 3Simmer gently for 3 minutes, then stir briefly and cover again with the lid. Reduce the heat to a minimum, or, if you have a saucepan with a thick bottom that retains heat, you can turn off the hob completely. Let it rest under the lid for another 15-20 minutes until the bulgur is completely soft.
- 4Fluff with a fork, divide onto plates, and serve with cold yogurt flavored with herbs, or also accompany with boiled eggs if you want a complete and filling meal.
Kuchařka pro dceru
Pesto from vegetable greens is a great way to use the whole vegetable and avoid waste. It tastes great with fresh pasta, on toasted bread, or as a seasoning for soups. Store in the refrigerator in a sealed jar covered with a layer of oil. Enjoy!