Cauliflower Tabbouleh

Cauliflower Tabbouleh

Serves 4


1 lemon
12 oz. riced cauliflower (from the Prepared Produce Section)
½ English cucumber, peeled, seeded and cut into less than ¼" dice
1 Roma tomato, seeded and cut into less than ¼" dice
¼ oz. (approx.) fresh parsley leaves, finely chopped
½ oz. (approx.) fresh peppermint leaves, finely chopped
1 tbsp. Kowalski's Extra Virgin Olive Oil
¼ tsp. kosher salt (or to taste)
¼ tsp. freshly ground Kowalski’s Black Peppercorns (or to taste)
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  1. Using a fine grater, remove zest from half of the lemon; set zest aside.
  2. Cut lemon in half; squeeze 2 tbsp. juice from zested half of lemon, reserving the other half for another use.
  3. In a large mixing bowl, combine lemon zest, juice and remaining ingredients; mix well.


Tasty Tip:

  • This twist on traditional tabbouleh is a great addition to salads, sandwiches or even scooped up on a pita chip!