Stir Fried Cauliflower with Honey Mustard Sauce

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Stir Fried Cauliflower with Honey Mustard Sauce
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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
243
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie243 cal.(12 %)
Protein6 g(6 %)
Fat19 g(16 %)
Carbohydrates11 g(7 %)
Sugar added3 g(12 %)
Roughage5.6 g(19 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0.5 mg(4 %)
Vitamin K58.8 μg(98 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.5 mg(21 %)
Vitamin B₆0.4 mg(29 %)
Folate95 μg(32 %)
Pantothenic acid1.7 mg(28 %)
Biotin8.5 μg(19 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C104 mg(109 %)
Potassium672 mg(17 %)
Calcium70 mg(7 %)
Magnesium64 mg(21 %)
Iron3.6 mg(24 %)
Iodine2 μg(1 %)
Zinc1.1 mg(14 %)
Saturated fatty acids14.6 g
Uric acid82 mg
Cholesterol0 mg
Complete sugar11 g

Ingredients

for
4
Ingredients
600 grams Cauliflower
2 scallions
4 sprigs parsley (or cilantro)
1 pc ginger (2 cm)
1 garlic clove
1 stalk Lemongrass
2 tsps Mustard seed
1 Tbsp sesame oil
200 milliliters Vegetable broth
300 milliliters Coconut milk
2 Tbsps Lime juice
1 Tbsp honey
salt
white, freshly ground peppers
How healthy are the main ingredients?
CauliflowerCauliflowerCoconut milkgingerhoneysesame oil

Preparation steps

1.

Rinse and trim the cauliflower, then drain well. Rinse and dry the scallions. Finly chop the white parts, and slice the green parts on a bias.

2.

Rinse the parsley, and remove the leaves. Peel and finely grate the ginger. Peel and finely chop the garlic. Trim and julienne the lemongrass. Coarsely crush the mustard seeds in a mortar.

3.

Cook the white parts of the scallions with the garlic and ginger in the sesame oil. Add the mustard seeds, then pour in the vegetable broth and coconut milk. Mix in the lime juice and honey, then season to taste with salt and white pepper. Add the lemongrass, cover, and simmer the cooking liquid for 10 minutes over low heat.

4.

Add the cauliflower, increase the heat, and cook the vegetables for 8 minutes, or until al dente. Add the green parts of the scallion, and cook an additional 1-2 minutes. Sprinkle with the parsley, and serve.

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