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
1.12 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 Garlic cloves
2.5 cloves of garlic
3 Garlic cloves
3.5 cloves of garlic
4 Garlic cloves
4.5 cloves of garlic
5 Garlic cloves
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 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 citroen
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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