Salad with Cauliflower

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Salad with Cauliflower
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Health Score:
Health Score
8,8 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
245
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie245 kcal(12 %)
Protein6.8 g(7 %)
Fat17.86 g(15 %)
Carbohydrates17.07 g(11 %)
Sugar added1.05 g(4 %)
Roughage5.07 g(17 %)
Vitamin A27.28 mg(3,410 %)
Vitamin D0 μg(0 %)
Vitamin E3.08 mg(26 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.15 mg(14 %)
Niacin4.07 mg(34 %)
Vitamin B₆0.38 mg(27 %)
Folate102.01 μg(34 %)
Pantothenic acid1.18 mg(20 %)
Biotin4.83 μg(11 %)
Vitamin B₁₂0.09 μg(3 %)
Vitamin C80.37 mg(85 %)
Potassium623.21 mg(16 %)
Calcium95.55 mg(10 %)
Magnesium37.69 mg(13 %)
Iron2.22 mg(15 %)
Iodine1.5 μg(1 %)
Zinc0.85 mg(11 %)
Saturated fatty acids1.79 g
Cholesterol8.5 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1
2
4 tablespoons
100 grams
black Olives (pitted)
2
3 tablespoons
1 pinch
1 tablespoon
2 tablespoons
freshly chopped Parsley
freshly ground Pepper

Preparation steps

1.

Rinse cauliflower and divide into florets. Peel stem and dice. Peel onions, halve and cut into strips. Heat 2 tablespoons of oil in a pan and saute cauliflower with onions for about 10 minutes or until golden brown on low heat. 

2.

Drain olives and chop coarsely. Pat dry anchovies and chop finely. Combine anchovies in a large bowl with olives, vinegar, sugar, lemon juice, parsley and remaining oil, mix well. Season with salt and pepper. Deglaze cauliflower pan with 3-4 tablespoons of water, add to the bowl and mix well. Let stand, covered, for about 20 minutes.

3.

Before serving, season with red pepper and garnish with parsley. Serve.