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Arrosto Insalata Di Cavolfiore Italian Cauliflower Salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.0663
Energy (kCal)668.892
Carbohydrates (g)5.3984
Total fats (g)72.2996
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 425 degrees. | 2. Toss cauliflower, peppers and garlic with just enough olive oil to coat and season with pepper and herbs. Can salt but take care because the anchovies, olives, and capers have salt. | 3. Roast on a cookie sheet pan until crisp-tender about 20 minutes. | 4. Cool about 20 minutes to room temperature. | 5. Roughly chop the anchovies, olives and capers. Stir in the oil and vinegar. | 6. Pour over the roasted veggies. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    anchovy 4 rinsed - - - -
    black olive 2 tablespoons rinsed - - - -
    caper 1 -2 tablespoon rinsed 0.0 0.0 0.0 0.0
    cauliflower 1 rinsed 26.75 5.3179 2.0544 0.2996
    red bell pepper 1 seeded - - - -
    garlic clove 6 peeled crushed - - - -
    herb - - - -
    olive oil 1/3 cup 636.48 0.0 0.0 72.0
    red wine vinegar 2 tablespoons 5.662000000000001 0.0805 0.0119 0.0

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



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