Cauliflower Nuggets on Salad with Persimmon Dressing
Cauliflower nuggets on salad with Persimmon Dressing - Festive enjoyment the easy way! Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
Persimmons are easily digestible and contain nutrients such as vitamin C and carotenes, which help protect the body's cells. The cauliflower nuggets are also rich in potassium and thus ensure a balanced fluid balance in the body.
These nuggets also make a delicious vegetarian snack.
(Percentage of daily recommendation)
| Calorie | 232 cal. | (11 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 63.2 μg | (105 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 139 μg | (46 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 112 mg | (118 %) | ||
| Potassium | 719 mg | (18 %) | ||
| Calcium | 297 mg | (30 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 98 mg | |||
| Cholesterol | 86 mg |
Ingredients
- Ingredients
- 28 ozs Cauliflower
- 2 eggs
- 3 ozs pecorino romano
- 7 Tbsps Almond flour
- ½ tsp Nutmeg
- 1 pinch ground paprika
- salt
- peppers
- 1 handful parsley
- 2 Tbsps whole grain breadcrumbs
- 6 ozs lamb's lettuce
- 6 ozs Radicchio
- 2 Persimmon
- 2 tsps Lime juice
- 1 Tbsp olive oil
- 1 pinch cayenne pepper
Kitchen utensils
Preparation steps
Cut the cauliflower into large florets and cook in boiling salted water for 8-10 minutes. Drain well and let cool.
Meanwhile, break eggs into a large bowl and whisk. Grate cheese. Mash the cauliflower with the eggs, almond flour, and spices, if necessary add a little more almond flour or water. Fold in grated cheese. Wash parsley, shake dry, chop finely and fold half of it into the dough as well.
Form 12-15 nuggets from the dough with wet hands. Mix the breadcrumbs with the remaining parsley and roll the nuggets in it. Place the nuggets on a baking tray lined with baking paper and bake in a preheated oven at 400 °F for 25 minutes.
In the meantime, clean and wash the lamb's lettuce and radicchio. Wash and clean the persimmons. Quarter 1 persimmon and cut into fine slices.
For the persimmon dressing: Peel the remaining persimmons, chop and puree them. Mix in lime juice and olive oil, season with salt, pepper, and cayenne pepper. Add some water if necessary.
Arrange salads on plates, arrange cauliflower nuggets and persimmon slices on top, and drizzle with persimmon dressing.
