Vegetable Terrine Slice

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Vegetable Terrine Slice
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Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
57
calories
Calories

Nutritional values

1 tart contains
(Percentage of daily recommendation)
Calorie57 kcal(3 %)
Protein4.85 g(5 %)
Fat1.98 g(2 %)
Carbohydrates4.88 g(3 %)
Sugar added0 g(0 %)
Roughage2.69 g(9 %)
Vitamin A19.38 mg(2,423 %)
Vitamin D0.18 μg(1 %)
Vitamin E0.46 mg(4 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.13 mg(12 %)
Niacin0.98 mg(8 %)
Vitamin B₆0.09 mg(6 %)
Folate24.71 μg(8 %)
Pantothenic acid0.27 mg(5 %)
Biotin1.78 μg(4 %)
Vitamin B₁₂0.17 μg(6 %)
Vitamin C21.08 mg(22 %)
Potassium94.15 mg(2 %)
Calcium43.71 mg(4 %)
Magnesium7.4 mg(2 %)
Iron0.78 mg(5 %)
Iodine14.19 μg(7 %)
Zinc0.16 mg(2 %)
Saturated fatty acids1.27 g
Cholesterol16.59 mg

Ingredients

for
1
Ingredients
20 ounces Cauliflower
½ cup Coconut flour
¼ cup grated Parmesan
1 teaspoon salt
1 teaspoon baking soda
1 large egg
6 large egg whites
1 teaspoon lemon juice
To serve
Tapenade
mustard greens
Watercress
salad
Beans
How healthy are the main ingredients?
CauliflowerCauliflowerParmesansalteggWatercress

Preparation steps

1.
Heat the oven to 200°C (180° fan) 400°F gas 6. Line a 21cm x 10cm|8 1/2" x 4" baking tin with a double thickness of non-stick baking paper.
2.
Place the cauliflower in a food processor. Pulse a few times, until chopped finely and looking like grains of rice. Add the remaining ingredients and pulse until smooth.
3.
Put into the tin and smooth the top. Reduce the oven temperature to 190°C (170° fan) 375°F gas 5.
4.
Bake for 10 minutes.
5.
Reduce the temperature to 180°C (160° fan) 350°F gas 4 and bake for a further 50 minutes until risen and cooked through.
6.
Remove from the oven and cool in the tin on a wire rack.
7.
Slice the bread and sandwich with tapenade. Garnish with mustard and cress and salad leaves and serve with beans.