Cauliflower with Apricot Sauce
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 | 250 cal. | (12 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.4 g | (38 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 103.1 μg | (172 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 179 μg | (60 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 224 mg | (236 %) | ||
| Potassium | 1,317 mg | (33 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 195 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 29 g |
Ingredients
- Ingredients
- 4 Tbsps golden raisin
- 200 milliliters Orange juice
- 2 Tbsps Sunflower seed
- 6 Apricot
- 1 ⅕ kilograms Cauliflower
- salt
- 1 red chili pepper
- 2 Tbsps vegetable oil
- 1 generous pinch Saffron
- freshly ground peppers
- parsley (for garnish)
Preparation steps
Soak the golden raisins in orange juice. Toast the sunflower seeds in a pan until golden brown. Remove from the heat and set aside. Blanch the apricots in boiling water. Rinse under cold water and peel. Remove the seeds from the apricots and cut into wedges. Rinse the cauliflower, separate into florets, and cook in boiling salted water for 6 minutes until al dente.
Rinse the chili, remove the seeds, and julienne. Heat the oil in a pan. Add the chili, and sauté the briefly. Crush the saffron and add to the pan. Mix in the golden raisins and orange juice into the pan. Add the apricots and bring to a boil. Season to taste with salt and pepper.
Drain the cauliflower and arrange on plates. Drizzle with the apricot sauce. Sprinkle with the sunflower seeds, garnish with the parsley, and serve.
