Cauliflower tabbouleh, canut brains, merguez breadcrumbs

2/19/25, 8:00 AM

Chef Sarah Hamza prepares Mediterranean-influenced French cuisine with a focus on African products. This tabbouleh recipe is one example, with a date molasses vinaigrette.

This recipe by Sarah Hamza,chef at Söma restaurant in Lyon, comes from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.

Serves 5

Preparation time 15 min

Dehydration 12 h

Ingredients for Sarah Hamza 'scauliflower tabbouleh

5 beef merguez sausages

550 g cauliflower

5 cl lemon juice

1 tsp turmeric powder

1 pinch hibiscus powder

1 jar cottage cheese

25 cl crème fraîche

2 onions

1 bunch chives

Date molasses

Cider vinegar

25 cl olive oil

Mustard seed pickles

Salt and pepper

Steps for Sarah Hamza 'scauliflower tabbouleh

Merguez breadcrumbs: The day before, remove the skin and flesh from the merguez sausages. spread out in an ovenproof dish (or dehydrator). Leave in the oven at 65-70°C overnight. Blend to a powder.

Cauliflower tabbouleh: Remove the cauliflower heads . Finely chop to a powder. In a salad bowl, mix lemon juice, turmeric, hibiscus powder, a drizzle of olive oil, salt and pepper.

Cervelle de canut: Blend the fromage blanc and crème fraîche to ensure that the mixture holds together well. Add peeled and sliced onions , chopped chives, olive oil , date molasses and cider vinegar . Add a pinch of salt.

Vinaigrette: Emulsify olive oil with date molasses and cider vinegar.

Presentation: Arrange the cauliflower tabbouleh in a soup plate , and add the canut brains on top . Sprinkle with the merguez breadcrumbs . Season with vinaigrette and finish with mustard seed pickles.