Salad with Cauliflower
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
198
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 198 cal. | (9 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.4 g | (28 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 109.6 μg | (183 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 151 μg | (50 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 169 mg | (178 %) | ||
| Potassium | 801 mg | (20 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 144 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Cauliflower
- 2 onions
- 4 Tbsps Canola oil
- 100 grams black Olives (pitted)
- 2 Anchovy fillet
- 3 Tbsps Wine vinegar
- 1 pinch sugar
- 1 Tbsp lemon juice
- 2 Tbsps freshly chopped parsley
- salt
- freshly ground peppers
- Red pepper flakes
- parsley
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.
