Cauliflower and Tomato Salad with Capers
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(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
160
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 160 cal. | (8 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.2 g | (24 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 86 μg | (143 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 136 μg | (45 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 148 mg | (156 %) | ||
| Potassium | 799 mg | (20 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 113 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Cauliflower
- salt
- 2 garlic cloves
- 4 Tomatoes
- 3 Tbsps White vinegar
- 100 milliliters warm Vegetable broth
- ¼ tsp sugar
- freshly ground peppers
- 2 Tbsps small Caper (canned)
- 4 Tbsps olive oil
- 2 Tbsps freshly chopped parsley
- Basil (for garnish)
Preparation steps
1.
Rinse the cauliflower florets clean and boil in salted water for about 10 minutes. Then strain and drain. Peel garlic and chop finely. Rinse the tomatoes, quarter, core and dice finely. For the vinaigrette, combine the vinegar, broth and sugar, season with salt and pepper.
2.
Toss the salad ingredients with vinaigrette, season to taste and leave for 20 minutes. Mix in the capers, the oil and the parsley, season again and serve in bowls. Serve garnished with basil.
