Steamed Cauliflower
Steamed Cauliflower - Mild cauliflower paired with a piquant sauce
Healthy, because
Even smarter
Nutritional values
For just 85 calories and only 2 grams of fat, this dish provides beneficial vitamins and minerals including fiber, potassium, vitamin E and vitamin C.
Add fried tofu and you have a satisfying vegan meal with iron, calcium and protein as additional benefits.
(Percentage of daily recommendation)
| Calorie | 85 cal. | (4 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.5 g | (42 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 202 mg | (213 %) | ||
| Potassium | 867 mg | (22 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 138 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 1 small Cauliflower
- 1 lemon
- salt
- 1 large red Bell pepper
- 1 shallot
- 4 Tbsps Vegetable broth
- peppers
- 1 generous pinch ground cilantro
- ½ tsp olive oil
Kitchen utensils
Preparation steps
Rinse and drain cauliflower in a sieve. Divide into large florets.
Rinse lemon in hot water and wipe dry. With a vegetable peeler, remove peel in strips.
Fill a pot with approximately 3/4 inch of water. Add 2/3 of the lemon peel and some salt. Bring to a boil.
Insert a steaming basket, add cauliflower, cover, and steam over medium heat until cauliflower is very tender, 18-20 minutes.
Meanwhile, halve bell pepper, remove seeds and ribs and rinse. Cut into strips. Peel and chop shallot.
In a second pot, bring vegetable broth to a boil. Add bell pepper and shallot. Cover and simmer on low heat until vegetables have softened, 10-12 minutes.
Remove bell pepper and shallot from heat and puree with an immersion blender. Add coriander and olive oil and season with salt and pepper.
Ladle pepper coulis onto a serving dish and top with cauliflower florets. Cut remaining lemon peel into thin strips and sprinkle over the top.
