Cauliflower with Yogurt Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 148 cal. | (7 %) | ||
| Protein | 4.2 g | (4 %) | ||
| Fat | 10.92 g | (9 %) | ||
| Carbohydrates | 10.25 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.44 g | (11 %) |
| Vitamin A | 117.86 mg | (14,733 %) | ||
| Vitamin D | 0.21 μg | (1 %) | ||
| Vitamin E | 0.12 mg | (1 %) | ||
| Vitamin B₁ | 0.07 mg | (7 %) | ||
| Vitamin B₂ | 0.09 mg | (8 %) | ||
| Niacin | 1.24 mg | (10 %) | ||
| Vitamin B₆ | 0.27 mg | (19 %) | ||
| Folate | 83.79 μg | (28 %) | ||
| Pantothenic acid | 0.98 mg | (16 %) | ||
| Biotin | 2.21 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 78.35 mg | (82 %) | ||
| Potassium | 494.09 mg | (12 %) | ||
| Calcium | 68.22 mg | (7 %) | ||
| Magnesium | 22.05 mg | (7 %) | ||
| Iron | 0.71 mg | (5 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Cholesterol | 17.33 mg |
Ingredients
- Ingredients
- 1 medium-sized Cauliflower
- salt
- 1 pc lemons
- 3 Tbsps Ghee
- 2 tsps Garam Masala
- 70 grams Yogurt (0.1% fat)
- to garnish
- scallions
- Julienned carrot
Preparation steps
Separate the cauliflower into florets, then rinse them, and drain thoroughly.
Bring 1.5 liters (approximately 1.5 quarts) of water and a little salt to a boil. Mix in the turmeric and the lemon. Add the cauliflower and blanch for 5-7 minutes, until al dente. Remove from the water, rinse, and drain thoroughly.
Heat the ghee in a pan, add the cauliflower, and sauté briefly. Remove from the pan, and place the cauliflower in a greased baking dish.
Add the ghee to the remaining ghee in the pan. Sauté briefly, then mix in the yogurt and season to taste with salt. Boil briefly, then pour the yogurt sauce over the cauliflower. Bake in a 180°C (approximately 350°F) over for 15-20 minutes.
Remove from the oven, transfer into bowls, and garnish with the chives and julienned carrots.
