This recipe is ok for inspiration but the amounts need significant adjustment. I stopped chopping parsley at 70g. That was more than enough. To balance that, I needed almost a head’s worth of cauliflower rice, much more than prescribed. Similarly it needed around 4 cloves of garlic and three tomatoes and about 8 spring onions. The concept is good, the blitzed up cauliflower makes a great keto friendly substitution and the salad is a decent accompaniment. I am slightly annoyed that once you read the method the writer admits this salad is not one that stands up on its own; I had already bought the stuff so ahead and made it and made other veggies to go alongside it with some salmon. Some feta dressing helped it along considerably. It’s a 6.5/10 for me, unlikely to make it again.
