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Cauliflower Niçoise

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.9149
Energy (kCal)211.0679
Carbohydrates (g)18.5483
Total fats (g)13.9314
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Divide cauliflower into florets and cook for 10 minutes; drain very well. Meanwhile have ready the niçoise mixture. | 2. Peel onion and slice very thin,peel tomatoes, halve and seed and cut tomato into squares. | 3. Melt the butter and fry the onion till soft. Stir in the tomato and the skinned and crushed garlic. | 4. Heat through and season with pepper. | 5. Arrange the cauliflower in a serving bowl and top with the tomato mixture. | 6. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cauliflower 1 - - - -
    salt 1 pinch - - - -
    onion 1 28.0 6.537999999999999 0.77 0.07
    tomato 1/2 20.1049 4.3449 0.9829 0.2234
    butter 1 ounce 161.595 7.4249 5.0491 13.607999999999999
    garlic clove 1 - - - -
    black pepper ground - - - -
    parsley 1 tablespoon chopped 1.368 0.2405 0.1129 0.03

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



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