Raw cauliflower semolina tabbouleh style

Ingredients for 4 people 1/2 cauliflower - 2 medium tomatoes - 1/2 cucumber - 1 red onion - 1 organic lemon - about ten basil leaves - 8 tablespoons of olive oil - 20 cl of frying oil - salt and pepper Preparation time: 15 min - Level: easy - Cost: cheap 1- Wash the lemon and dry it. Remove the zest. Blanch them in a pan of boiling water. 2- Meanwhile, cut large florets of cauliflower, wash them and grate them on a medium grid. Pour the cauliflower semolina into a salad bowl. Cut the lemon in half and collect the juice. Pour it immediately over the cauliflower so that it does not brown. 3- Wash the tomatoes and cucumber and cut them into cubes, the size of a macedoine. Rinse the blanched lemon zest and cut it finely into brunoise. Slice the red onion and cut 5/6 basil leaves into thin strips. Pour everything with the cauliflower semolina, season with salt and pepper, add the olive oil and mix well. 4- For the fried basil leaves: heat the frying oil in a small saucepan and throw in the remaining 5/6 basil leaves. Leave them for no more than 10 seconds and drain them on absorbent paper. Garnish the tabbouleh with them. Refrigerate for 1/2 hour before serving. Recipe suggested by Linda Louis, from Cuisine Campagne. See Linda Louis' blog, Cuisine Campagne