Preparation: 25 min.
Tomato carpaccio with shrimp and cauliflower tabouleh (keto)
From Een pan
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Ingredients for
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75 g north sea shrimp
150 g north sea shrimp
225 g north sea shrimp
300 g north sea shrimp
375 g north sea shrimp
450 g north sea shrimp
525 g north sea shrimp
600 g north sea shrimp
675 g north sea shrimp
750 g north sea shrimp
1 tomato
2 tomatoes
3 tomatoes
4 tomatoes
5 tomatoes
6 tomatoes
7 tomatoes
8 tomatoes
9 tomatoes
10 tomatoes
125 g cauliflower florets
250 g cauliflower florets
375 g cauliflower florets
500 g cauliflower florets
625 g cauliflower florets
750 g cauliflower florets
875 g cauliflower florets
1 kg cauliflower florets
1.13 kg cauliflower florets
1.25 kg cauliflower florets
10 g walnuts
20 g walnuts
30 g walnuts
40 g walnuts
50 g walnuts
60 g walnuts
70 g walnuts
80 g walnuts
90 g walnuts
100 g walnuts
0.5 mini cucumber
1 mini cucumber
1.5 mini cucumber
2 mini cucumber
2.5 mini cucumber
3 mini cucumber
3.5 mini cucumber
4 mini cucumber
4.5 mini cucumber
5 mini cucumber
0.5 spring onion
1 spring onion
1.5 spring onions
2 spring onions
2.5 spring onions
3 spring onions
3.5 spring onions
4 spring onions
4.5 spring onions
5 spring onions
0.5 clove of garlic
1 clove of garlic
1.5 cloves of garlic
2 teentjes knoflook
2.5 cloves of garlic
3 cloves of garlic
3.5 cloves of garlic
4 cloves of garlic
4.5 cloves of garlic
5 cloves of garlic
1 cm ginger
2 cm ginger
3 cm ginger
4 cm ginger
5 cm ginger
6 cm ginger
7 cm ginger
8 cm ginger
9 cm ginger
10 cm ginger
0.5 handful of mixed fresh herbs
1 handful of mixed fresh herbs
1.5 handfuls of mixed fresh herbs
2 handfuls of mixed fresh herbs
2.5 handfuls of mixed fresh herbs
3 handfuls of mixed fresh herbs
3.5 handfuls of mixed fresh herbs
4 handfuls of mixed fresh herbs
4.5 handfuls of mixed fresh herbs
5 handfuls of mixed fresh herbs
0.25 lemon
0.5 lemon
0.75 lemon
1 lemon
1.25 lemons
1.5 lemons
1.75 lemons
2 lemons
2.25 lemons
2.5 lemons
1 tablespoon balsamic vinegar, white
2 tablespoons balsamic vinegar, white
3 tablespoons balsamic vinegar, white
4 tablespoons balsamic vinegar, white
5 tablespoons balsamic vinegar, white
6 tablespoons balsamic vinegar, white
7 tablespoons balsamic vinegar, white
8 tablespoons balsamic vinegar, white
9 tablespoons balsamic vinegar, white
10 tablespoons balsamic vinegar, white
30 g pomegranate seeds
60 g pomegranate seeds
90 g pomegranate seeds
120 g pomegranate seeds
150 g pomegranate seeds
180 g pomegranate seeds
210 g pomegranate seeds
240 g pomegranate seeds
270 g pomegranate seeds
300 g pomegranate seeds
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About this recipe
Cauliflower and shrimp remains one of the tastiest combinations for me. And this tabouleh gives this dish a surprising twist.
You can read the full recipe on page 84 from Een pan
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