Parma cauli tabbouleh plate with feta

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.

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
1 servingservings

Ingredients

Parma plate
  • 3 oz. 85 g prosciutto
  • 2½ oz. 70 g 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. (213 tbsp) 14 g (33 ml) scallion, finely choppedscallions, finely chopped
  • 2 tbsp 2 tbsp olive oil
  • 2 tsp 2 tsp lemon juice
  • ¼ cup 60 ml fresh mint
  • salt and pepper to taste

Instructions

Instructions are for 1 serving. Please modify as needed.

Tabbouleh

  1. Rinse and trim the cauliflower.
  2. Combine the remaining tabbouleh ingredients together in a bowl with the cauliflower.
  3. Allow the tabbouleh to marinate for at least 20 minutes before serving.

Plate

  1. Serve the tabbouleh along with the prosciutto and flaked feta.

Tips

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

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2 comments

  1. Gentiann
    Keto cauliflower tabouleh is one of my favorite but, to make it more like bulgur, I prefer to rice and microwave the cauliflower.
    Reply: #2
  2. Crystal Pullen Team Diet Doctor

    Keto cauliflower tabouleh is one of my favorite but, to make it more like bulgur, I prefer to rice and microwave the cauliflower.

    Neat idea to rice the cauliflower!

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