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Chef James
Cauliflower tabouleh with crab and prawns
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Ingredients
Directions
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Divide the cauliflower into florets and grate the cauliflower florets coarsely.
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Beat the garlic, ginger, lemon zest, juice, spring onion, oil, salt and pepper into a dressing.
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Mix the cauliflower with the dressing, shrimp and crab meat.
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Divide this tabouleh over 4 glasses or bowls.
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Mix the crème fraîche with the pepper sauce and ketchup.
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Divide this sauce over the tabouleh and garnish with strips of paprika.
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Nutrition
405Calories
Sodium0% DV0g
Fat48% DV31g
Protein34% DV17g
Carbs3% DV10g
Fiber0% DV0g
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