Malzemeler
500 g chicken breast
400 g cauliflower florets
1 medium onion, diced
2 tablespoons olive oil
½ bunch parsley, finely chopped
½ bunch dill, finely chopped
Salt, black pepper, red pepper flakes (optional)
Tarifler
Boil the chicken and shred it finely once cooled. (You may add whole peppercorns and onion to the boiling water for extra flavor.)
Place the cauliflower in a food processor and pulse until it resembles fine bulgur.
In a large pan, sauté the onion in olive oil.
Add the cauliflower and salt, and sauté until fully cooked.
Just before the cauliflower is done, add the chopped herbs and stir.
Transfer to a serving plate and top with the shredded chicken.
Serve with black pepper and red pepper flakes.
