Vegetarian Delicacy

Cauliflower Nuggets on Salad with Persimmon Dressing

5
Average: 5 (6 votes)
(6 votes)
Cauliflower Nuggets on Salad with Persimmon Dressing

Cauliflower nuggets on salad with Persimmon Dressing - Festive enjoyment the easy way! Photo: Beeke Hedder

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Health Score:
9,5 / 10
Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
ready in 1 hr
Ready in
Calories:
232
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie232 kcal(11 %)
Protein13 g(13 %)
Fat9 g(8 %)
Carbohydrates23 g(15 %)
Sugar added0 g(0 %)
Roughage6.4 g(21 %)
(1 Portion)
Vitamin A0.4 mg(50 %)
Vitamin D0.7 μg(4 %)
Vitamin E1.5 mg(13 %)
Vitamin K63.2 μg(105 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.4 mg(37 %)
Vitamin B₆0.4 mg(29 %)
Folate139 μg(46 %)
Pantothenic acid1.9 mg(32 %)
Biotin9 μg(20 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C112 mg(118 %)
Potassium719 mg(18 %)
Calcium297 mg(30 %)
Magnesium46 mg(15 %)
Iron2.4 mg(16 %)
Iodine16 μg(8 %)
Zinc2 mg(25 %)
Saturated fatty acids4.2 g
Uric acid98 mg
Cholesterol86 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
6
Ingredients
28 ounces Cauliflower
2 eggs
3 ounces pecorino romano
7 tablespoons Almond flour
½ teaspoon Nutmeg
1 pinch ground paprika
salt
peppers
1 handful parsley
2 tablespoons whole grain breadcrumbs
6 ounces lamb's lettuce
6 ounces Radicchio
2 Persimmon
2 teaspoons Lime juice
1 tablespoon olive oil
1 pinch cayenne pepper
How healthy are the main ingredients?
CauliflowerCauliflowereggpecorino romanoNutmegsalt
Preparation

Kitchen utensils

1 Knife, 1 Pot, 1 Bowl, 1 Grater, 1 Blender, 1 Cutting board

Preparation steps

1.

Cut the cauliflower into large florets and cook in boiling salted water for 8-10 minutes. Drain well and let cool.

2.

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.

3.

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.

4.

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.

5.

Arrange salads on plates, arrange cauliflower nuggets and persimmon slices on top, and drizzle with persimmon dressing.