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First dish. Vegetarian.

Cauliflower couscous with rye sourdough crisps and radishes

Time to prepare: 20 min.
2 servings
A Simply guat-Rezept by Philipp Fallmerayer


2 servings
    • 250 g cauliflower with the South Tyrolean seal of quality
    • 10 g chives
    • 200 g rye sourdough bread with the South Tyrolean seal of quality
    • 15 ml olive oil
    • 10 g radishes
    • 20 g raisins
    • salt
    • pepper 


Time to prepare: 20 min.

Remove the cauliflower leaves. Use a peeler to cut chunks off the cauliflower. This is your couscous! Sauté the cauliflower cous cous in a frying pan with a little olive oil, salt and pepper for about 2 minutes.

Stir in the raisins and chopped chives.

For the rye sourdough crisps, cut the bread into thin slices (around 3 mm thick) and bake them in the oven at 180 degrees for around 6 minutes. Stir the rye sourdough crisps into the cous cous and season to taste with salt, pepper and olive oil.

Cut the radishes into wafer-thin slices and put them in iced water. This makes them wonderfully crunchy.

To serve, place the cauliflower cous cous on a plate, season to taste with salt and pepper if necessary, then garnish with the radish slices.

Click here for the video!

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