Cauliflower Bulgur

Chop 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.

Pour 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.

Simmer 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 sit under the lid for another 15-20 minutes until the bulgur is completely soft.