Pignoli and Dried Fruit with Cauliflower
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
211
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 211 kcal | (10 %) | ||
| Protein | 3.07 g | (3 %) | ||
| Fat | 16.31 g | (14 %) | ||
| Carbohydrates | 14.65 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.76 g | (13 %) |
more nutritional values
| Vitamin A | 69.27 mg | (8,659 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.23 mg | (2 %) | ||
| Vitamin B₁ | 0.05 mg | (5 %) | ||
| Vitamin B₂ | 0.06 mg | (5 %) | ||
| Niacin | 0.99 mg | (8 %) | ||
| Vitamin B₆ | 0.19 mg | (14 %) | ||
| Folate | 43.23 μg | (14 %) | ||
| Pantothenic acid | 0.41 mg | (7 %) | ||
| Biotin | 0.97 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 93.5 mg | (98 %) | ||
| Potassium | 282.76 mg | (7 %) | ||
| Calcium | 25.82 mg | (3 %) | ||
| Magnesium | 14.08 mg | (5 %) | ||
| Iron | 1.54 mg | (10 %) | ||
| Zinc | 0.23 mg | (3 %) | ||
| Saturated fatty acids | 2.66 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT SMARTER
all recipes of this authorIngredients
for
4
- Ingredients
- 5 ½ cups
- 1 tablespoon
- 4 tablespoons
- 2
dried chile peppers
- 4 tablespoons
- 3 tablespoons
- ½ bunch
Preparation steps
1.
Combine 1.5 l of water, the lemon juice, and 1.5 tsp of salt in a pot and bring to a boil.
2.
Add the cauliflower. Cover the pot and cook for 10 minutes until al dente. Drain and allow to cool.
3.
While the cauliflower is cooking, soften the raisins in hot water. Crumble the chillies.
4.
Dry roast the pine nuts in a hot pan (without oil) until golden brown. Remove from the pan and reserve.
5.
Heat the oil in the pan, Saute the cauliflower, well drained raisins and chillies in the pan for 2-3 minutes.
6.
Wash the parsley and shake dry. Finely chop the leaves. Mix it along with the pine nuts into the vegetables and season with salt.
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