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.
800 gr cauliflower
400 gr cucumber fine diced
20 gr parsley chopped
20 gr cilantro chopped
30 gr Jalepeno chopped
Salt and pepper
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.
Chef Albert DeAngelis
Mediterraneo Restaurant in Greenwich