Roasted Cauliflower
Roasted Cauliflower - Quick as a flash and irresistibly spicy
Healthy, because
Even smarter
Nutritional values
Cauliflower, the tenderest scion of the cabbage family, brings valuable organic substances onto the plate, particularly vitamin C.
Organic cauliflower often tastes better than when it is conventionally harvested.
(Percentage of daily recommendation)
| Calorie | 212 cal. | (10 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 210.5 μg | (351 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 2.3 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 578 mg | (14 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 119 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 1 small Cauliflower
- 1 Tbsp Caper
- 2 Tbsps black olives (pitted)
- 2 canned Anchovy fillet
- 1 small lemon
- 2 Tbsps olive oil
- salt
- peppers
- 1 handful Arugula
Kitchen utensils
Preparation steps
Trim cauliflower, rinse, and cut with a large knife into about 1/4-inch thick slices.
Drain capers, olives and anchovies. Roughly chop each separately .
Rinse lemon, wipe dry and slice. Heat the olive oil in a skillet and sauté the cauliflower.
Add lemon slices to skillet. Season with salt and pepper and fry, stirring frequently, until golden brown, 5-6 minutes.
Trim arugula, rinse and spin dry. Add capers, olives and anchovies to the skillet and heat briefly.
Place cauliflower on a plate. Before serving, sprinkle with arugula.
