RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.8642
Energy (kCal)	304.9312
Carbohydrates (g)	15.5073
Total fats (g)	27.1921
Fatty acids, total saturated 20:0 (g)	0.1118
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2164
Fatty acids, total polyunsaturated 17:1 (g)	0.0338
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0480
Tocopherol, beta (mg)	0.0297
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.5360
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1682
Proline (g)	0.0273
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.1534
Adjusted Protein (g)	0.0000
Cystine (g)	0.0072
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.8282
Copper, Cu (mg)	0.0744
Maltose (g)	0.0000
Zinc, Zn (mg)	0.2933
Total lipid (fat) (g)	27.1921
Vitamin K (phylloquinone) (g)	17.8353
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0009
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	84.1990
Folate, total (g)	30.8577
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	44.3532
Energy (kcal)	304.9312
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3392
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0038
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	6.7877
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0689
Vitamin C, total ascorbic acid (mg)	13.1208
Lutein + zeaxanthin (g)	9.0105
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0392
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	18.2632
Fatty acids, total saturated 16:0 (g)	3.1081
Carbohydrate, by difference (g)	15.5073
Vitamin D (IU)	0.0000
Fructose (g)	2.0653
Fluoride, F (g)	1.9566
Aspartic acid (g)	0.1537
Tyrosine (g)	0.0252
Potassium, K (mg)	246.3837
Fatty acids, total saturated 12:0 (g)	0.0008
Vitamin A, RAE (g)	2.0592
Serine (g)	0.0360
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0426
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0348
Fatty acids, total saturated 14:0 (g)	0.0068
Histidine (g)	0.0233
Isoleucine (g)	0.0268
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.2068
Water (g)	143.1685
Fatty acids, total saturated 8:0 (g)	0.0009
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	26.1905
Sodium, Na (mg)	7.1270
Iron, Fe (mg)	0.6826
Energy (kJ)	1273.7515
Ash (g)	0.6114
Caffeine (mg)	0.0000
Glycine (g)	0.0425
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	2.6612
Fatty acids, total polyunsaturated (g)	2.8784
Vitamin E (alpha-tocopherol) (mg)	3.9125
Sucrose (g)	1.5841
Vitamin B-6 (mg)	0.1965
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0648
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	0.2081
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0746
Folate, food (g)	30.8577
Fatty acids, total saturated 20:1 (g)	0.0840
Fatty acids, total monounsaturated (g)	19.7251
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0059
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	9.9060
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	3.8071
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	42.8572
Fatty acids, total saturated 10:0 (g)	0.0004
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0371
Glutamic acid (g)	0.4209
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0690
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0479
Folate, DFE (g)	30.8577
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	2.9775
Tryptophan (g)	0.0236
Threonine (g)	0.0362
Fatty acids, total polyunsaturated 18:1 c (g)	0.0037
Manganese, Mn (mg)	0.2935
Protein (g)	1.8642
Cryptoxanthin, beta (g)	0.1438
Fatty acids, total saturated 18:1 undifferentiated (g)	19.2677
Betaine (mg)	0.2382
Phosphorus, P (mg)	48.1565
Tocopherol, gamma (mg)	0.2618

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat an oven to 400°F. | 2. Mix cauliflower, onions, and garlic together in a large roasting pan. | 3. Drizzle the vegetables with the oil, season them with the pepper and thyme, and toss gently to coat. | 4. Roast the vegetables uncovered for 20-35 minutes, stirring occasionally, until they turn golden brown. If you like, squeeze a little lemon juice over when serving. The smaller you chop the cauliflower, the less time it takes to bake. I love the crunchy brown bits, that's why I chop it all up so small! Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cauliflower floret	2		chopped	-	-	-	-
onion	1	cup	chopped sweet	64.0	14.944	1.76	0.16
garlic clove	3		chopped	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
thyme	1	teaspoon	chopped	0.8079999999999999	0.1956	0.0445	0.0134
salt	1/2	teaspoon		-	-	-	-
lemon juice				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

French Roasted Cauliflower With Thyme