Cauliflower Tabbouleh
Ingredients
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
½ oz. (approx.)
fresh peppermint leaves, finely chopped
¼ oz. (approx.)
fresh parsley 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)
Directions
- Using a fine grater, remove zest from half of the lemon; set zest aside.
- Cut lemon in half; squeeze 2 tbsp. juice from zested half of lemon (reserve unzested half for another use).
- In a large mixing bowl, combine zest and juice with remaining ingredients; mix until well combined.
Tasty Tip:
- This twist on traditional tabbouleh is a great addition to salads, sandwiches or even scooped up on a pita chip!
