Baked Cauliflower with Tomato Salsa
Healthy, because
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
(Percentage of daily recommendation)
| Calorie | 360 cal. | (17 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 30.8 g | (103 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 327.5 μg | (546 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 12.6 mg | (105 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 563 μg | (188 %) | ||
| Pantothenic acid | 10.5 mg | (175 %) | ||
| Biotin | 25.3 μg | (56 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 669 mg | (704 %) | ||
| Potassium | 3,139 mg | (78 %) | ||
| Calcium | 237 mg | (24 %) | ||
| Magnesium | 166 mg | (55 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 526 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 25 g |
Ingredients
- Ingredients
- 4 small Cauliflower (each about 400 grams)
- 30 grams butter
- salt
- freshly ground peppers
- 1 onion
- 1 Red chili pepper
- 6 Tomatoes
- 1 Tbsp white balsamic vinegar
- 1 pinch sugar
- Chili powder
- 2 Tbsps olive oil
- freshly chopped parsley (for garnishing)
Preparation steps
Rinse and clean cauliflowers, arrange in a baking pan. Add a little water to the pan. Melt butter and season with salt and pepper, brush cauliflowers with the mixture. Bake in preheated oven at 180°C (approximately 350°F) for about 30 minutes or until golden brown.
Peel onion and dice finely. Rinse and halve chile pepper, remove seeds and ribs and chop finely. Rinse and dry tomatoes, quarter and remove seeds, dice. Combine with onion and chile pepper in a bowl. Whisk vinegar with oil and season with sugar, salt and chili powder. Toss with vegetables.
Remove cauliflowers from the oven, arrange on plates and serve with tomato salsa and garnished with parsley.
