Sautéed Cauliflower Slices
Sautéed Cauliflower Slices - This elegant dish with tender cauliflower and rich white beans will please vegetarians and meat eaters alike!
Healthy, because
Even smarter
Nutritional values
Impressive double B: cauliflower and beans combine to form a vegetable meal that, in view of its high fibre and protein content, is wonderfully satisfying for a long time. On top of that\'s plenty of folic acid - an important B vitamin that the body can only store for a short time compared to others.
Are you on a grease spot? No problem, if you change the preparation a little bit. Steam the cauliflower in a little water (instead of frying in oil) and roast the almonds without fat in a coated pan.
(Percentage of daily recommendation)
| Calorie | 417 cal. | (20 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 19 g | (63 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 151 μg | (50 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 85 mg | (89 %) | ||
| Potassium | 1,395 mg | (35 %) | ||
| Calcium | 194 mg | (19 %) | ||
| Magnesium | 162 mg | (54 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 203 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- ½ Cauliflower
- 1 lb White bean
- 2 Tbsps olive oil
- 1 oz Almond slivers
- salt
- peppers
- 1 pinch sugar
- 1 lemon
- 1 bunch parsley
Kitchen utensils
Preparation steps
Rinse the cauliflower half and cut into 2 pieces. With a large knife, cut each piece into 1 cm (approximately 1/2 inch) thick slices.
Drain beans in a sieve, taking care to reserve the liquid.
Heat oil in a large non-stick pan over medium heat. Add cauliflower slices, cover and cook, turning occasionally, 6 minutes. Add almonds and season to taste with salt, pepper and a pinch of sugar. Reduce heat to low and continue to cook, uncovered, until cauliflower is tender, 4-5 minutes more.
Meanwhile, rinse lemon in hot water and wipe dry. Finely zest half of lemon and squeeze half of the juice.
In a pot, combine beans, lemon zest and 100 ml (approximately 1/3 cup) of the reserved bean liquid. Bring to a boil. Reduce heat to low and simmer 2 minutes.
Rinse parsley and shake dry. Reserve a few whole leaves. Chop remaining parsley leaves.
Puree beans with an immersion blender. Mix in the chopped parsley, return to a boil and season with salt, pepper and 1-2 teaspoons lemon juice.
Serve sautéed cauliflower on top of the bean puree. Sprinkle with reserved parsley leaves.
