Chef's Quick Tips: Cauliflower tabouli

This week, Chef Albert, from Mediterraneo Restaurant, shows Tina Redwine how to make an updated version of tabouli that's healthier.
Cauliflower Tabouli

800 gr cauliflower
400 gr cucumber fine diced
20 gr parsley chopped
20 gr cilantro chopped
30 gr Jalepeno chopped
Olive oil
Lemon juice
Salt and pepper
Preparation:
Remove as much stem from Cauliflower florets as possible. Pulse in food processer until fine chopped. Add all other ingredients. 10 minutes before serving dress with olive oil and lemon juice to coat. Season with salt and pepper.
Contact:

Chef Albert DeAngelis
Mediterraneo Restaurant in Greenwich