recommended by IN FORM

Cauliflower and Eggs with Herb Dip

5
Average: 5 (2 votes)
(2 votes)
Cauliflower and Eggs with Herb Dip
share Share
print
bookmark_border Copy URL
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
256
calories
Calories

Healthy, because

Even smarter

Nutritional values

The combination of yogurt and eggs provides high-quality protein that the body can use well as a building material. The potassium from the cauliflower has a balancing effect on the body's fluid balance and the fiber supports digestion.

If cauliflower alone is too boring, then mix in some broccoli to make it more visually appealing. A handful of toasted almond flakes on top gives it the extra crunch.

1 each contains
(Percentage of daily recommendation)
Calorie256 cal.(12 %)
Protein15 g(15 %)
Fat17 g(15 %)
Carbohydrates11 g(7 %)
Sugar added1 g(4 %)
Roughage5.9 g(20 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.7 μg(9 %)
Vitamin E1.6 mg(13 %)
Vitamin K79.4 μg(132 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.6 mg(55 %)
Niacin5 mg(42 %)
Vitamin B₆0.5 mg(36 %)
Folate158 μg(53 %)
Pantothenic acid3.2 mg(53 %)
Biotin21.3 μg(47 %)
Vitamin B₁₂1.4 μg(47 %)
Vitamin C132 mg(139 %)
Potassium825 mg(21 %)
Calcium204 mg(20 %)
Magnesium50 mg(17 %)
Iron2.4 mg(16 %)
Iodine10 μg(5 %)
Zinc1.9 mg(24 %)
Saturated fatty acids8.3 g
Uric acid110 mg
Cholesterol247 mg
Complete sugar10 g

Ingredients

for
4
Ingredients
1 handful mixed Fresh herbs (such as basil, parsley, rosemary)
7 ozs Sour cream
7 ozs Yogurt (0.1% fat)
1 splash lemon juice
salt
1 pinch sugar
freshly ground peppers
28 ozs Cauliflower (1-2 heads; depending on size)
8 ozs Vegetable broth
4 eggs
2 Tbsps finely chopped parsley
How healthy are the main ingredients?
CauliflowerCauliflowerSour creamparsleysugarsalt

Preparation steps

1.

For the herb dip, rinse the herbs, shake dry, pluck the leaves and finely chop.

2.

Mix the sour cream with the yogurt. Stir in the herbs and season with lemon juice, salt, sugar and pepper.

3.

For the salad, trim the cauliflower and divide the florets. Cook for 8-10 minutes in a pot with the vegetable broth (or in a pot with steamer).

Cook the eggs according to taste in boiling water. Soft-boil for 5 minutes or hard-boil for 7 minutes. Rinse cold, peel and cut into slices.

4.

Arrange the cauliflower on plates and top with the eggs. Drizzle with the herb dip and garnish with fresh chopped parsley.

Serve with the remaining herb dip in a separate serving dish.

Perfect For Summer

Get Fit!

Simple, But Good

Weeknight Dinners

Popular Cookbooks