Indian-Style Cauliflower
(1 vote)
(1 vote)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
410
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 410 cal. | (20 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.4 g | (58 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 168.8 μg | (281 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 329 μg | (110 %) | ||
| Pantothenic acid | 5.7 mg | (95 %) | ||
| Biotin | 18.1 μg | (40 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 369 mg | (388 %) | ||
| Potassium | 1,939 mg | (48 %) | ||
| Calcium | 147 mg | (15 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 18.1 g | |||
| Uric acid | 281 mg | |||
| Cholesterol | 77 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 1 smaller Cauliflower (divided into small florets)
- 400 grams Tomatoes
- 3 Tbsps clarified butter
- 1 sm can Saffron
- 1 tsp Turmeric
- ½ tsp ground ginger
- ½ tsp Cumin
- lemons (Juice)
- salt
- freshly ground peppers
- 2 Tbsps Coriander
- 2 Tbsps Crème fraiche
Preparation steps
1.
Blanch the cauliflower in a pot of salted water until crisp-tender, about 5 minutes. Drain well. Blanch the tomatoes in a pot of boiling water for 10 seconds. Drain, peel, core and cut into strips.
2.
Heat the butter, saffron, turmeric, ginger and cumin in a skillet. Stir in the cauliflower and tomato and cook, stirring occasionally until the vegetables are tender, about 4 minutes. Season with salt and pepper. Stir in lemon juice, bring to a boil and serve garnished with the cilantro and a dollop of creme fraiche.
