Saffron Cauliflower with Poppy Seeds
Nutritional values
(Percentage of daily recommendation)
| Calorie | 190 cal. | (9 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 78.1 μg | (130 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 160 mg | (168 %) | ||
| Potassium | 747 mg | (19 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 136 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the salad
- 1 large head Cauliflower (1 kg)
- salt
- 1 sm can ground Saffron
- 2 Tbsps Poppy seeds (for decoration)
- For the marinade
- 4 Tbsps white balsamic vinegar
- 4 Tbsps vegetable oil (or Poppy seed oil)
- salt
- peppers
- sugar
Preparation steps
Cut the cauliflower into florets. Save leaves and stalks and use elsewhere. Rinse and drain florets in a colander. Boil 4 liters of water in a large pot, add 2 tablespoons of salt and cook cauliflower for 5 minutes. Add saffron and cook cauliflower for another 3–5 minutes until al dente. Remove florets with a skimmer and measure 1 liter (approximately 4 1/2 cups) of cooking water.
Mix vinegar in a large, shallow bowl with poppy seed oil and a generous pinch of salt, pepper and sugar. Pour in warm cauliflower cooking water and mix. Insert cauliflower upside down and refrigerate for at least 2 hours, preferably overnight.
To serve, grind the poppy seeds and toast in a small dry pan over low heat for 2–3 minutes. Lift cauliflower from the marinade, drain and divide into 4 bowls. Sprinkle with poppy seeds and serve.
