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Starter, vegetarian

Cauliflower couscous with rye sourdough crisps and radishes

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

Ingredients

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 

Preparation

Time to prepare: 20 min.
Difficulty: easy

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.

We recommend that you serve this dish with an Alto Adige Valle Isarco Müller-Thurgau.

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