Cauliflower with Walnut Sauce (from Turkey)
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
371
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 371 cal. | (18 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.1 g | (30 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.8 mg | (82 %) | ||
| Vitamin K | 79.3 μg | (132 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 152 μg | (51 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 168 mg | (177 %) | ||
| Potassium | 868 mg | (22 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 131 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 large Cauliflower
- 1 lemon (juiced)
- 100 grams Walnut
- 3 slices Toast
- 2 Tbsps vegetable oil
- 2 Tbsps Walnut oil
- 1 garlic clove
- salt
- peppers (White)
Preparation steps
1.
Rinse cauliflower and divide into florets. Bring a large pot of salted water to a boil. Add lemon juice and cauliflower. Cover and cook until al dente, 10-15 minutes. Rinse and drain well. Keep warm in an oven set to 80°C (approximately 175°F).
2.
Remove crust from bread and soak in a bowl of lukewarm water. Coarsely chop walnuts and toast lightly in a dry pan. Squeeze bread to remove liquid, finely chop and mix with oil and remaining lemon juice. Stir in walnuts. Peel garlic and press through a garlic press into bread mixture. Season with salt and pepper. Stir in some lukewarm water if needed. Sauce should be thick. Divide cauliflower among 4 plates, top with sauce, garnish with parsley and sprinkle with pepper.
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