September 25 2020 recipe by Kate Nordin![Kate Nordin]()
, photo by Naomi Sherman![Naomi Sherman]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Lunch, Meal
, photo by Naomi Sherman
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Lunch, Meal Parma cauli tabbouleh plate with feta
This no-cook low carb version of tabbouleh alongside parma ham and creamy feta makes for a refreshing and zesty no-cook plate. The perfect plate to enjoy on a warm day.
USMetric
servingservings
Ingredients
Parma plate
- 3 oz. 85 g prosciutto
- 2½ oz. (72⁄3 tbsp) 70 g (110 ml) feta cheese
Tabbouleh
- 4 oz. 110 g cauliflower , cut into small florets
- ½ (2 oz.) ½ (55 g) large tomato, diced 1/2 inch cubeslarge tomatoes, diced 1/2 inch cubes
- ½ oz. (21⁄3 tbsp) 14 g (33 ml) scallion, finely choppedscallions, finely chopped
- 2 tbsp 2 tbsp olive oil
- 2 tsp 2 tsp lemon juice
- ¼ cup (¾ oz.) 60 ml (23 g) fresh mint
- salt and pepper to taste
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
Tabbouleh
- Rinse and trim the cauliflower.
- Combine the remaining tabbouleh ingredients together in a bowl with the cauliflower.
- Allow the tabbouleh to marinate for at least 20 minutes before serving.
Plate
- Serve the tabbouleh along with the prosciutto and flaked feta.
Tip
The tabbouleh keeps well in the fridge for 5-6 days.
Make the tabbouleh in greater quantity and then use it in multiple meals through the week to reduce meal prep times
Neat idea to rice the cauliflower!