Eggplant lasagna -
Tabouleh of cauliflower rice
Ingredients (for 4 people)
- 1 kg cauliflower rice (art 71120)
- 300 g tomato cube (art 2526)
- 300 g cucumber cube (art 3983)
- 100 g onions cube (art 3816)
- 30 g garlic cubes (art 5166)
- Zeste and juice of 1 lemon
- Juice from 2 lemons
- 20 g chopped basil (art 5190)
- 30 g chopped parsley (art 511810)
- 10 leaves of fresh basil
- 8 tablespoons of olive oil
- 20 g chopped chives
- Pepper and salt

Preparation method

Blanch the zest of the lemon in a bowl of boiling water. Drain and cut into strips.

Place the following ingredients in a large bowl and mix: cauliflower rice, cucumber cube, tomato cube, onion cube, garlic cubes.

Season with the chopped basil, the chopped chives and the chopped parsley and mix well.

Season with the lemon juice, olive oil, salt and pepper and mix again.

Decorate with the leaves of basil and the strips of lemon zest.

Keep cold and serve cold.


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