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Penne With Roasted Cauliflower

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.3166
Energy (kCal)270.5522
Carbohydrates (g)4.1633
Total fats (g)27.6479
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Trim the cauliflower and break into florets. | 2. In a large bowl, toss the cauliflower with 1 tablespoons olive oil and 1/2 teaspoons salt. | 3. Arrange in a single layer on a baking sheet. | 4. Roast the cauliflower in a preheated 400 degree F oven for 25 to 30 minutes, or until cooked through and lightly browned. | 5. Stir occasionally. | 6. Meanwhile, bring a large pot of water to boil. | 7. Add the pasta and cook until tender but firm. | 8. Drain well. | 9. In a small bowl, whisk together the vinegar, garlic, salt and pepper. | 10. Whisk in the remaining 1 tablespoons olive oil. | 11. Toss the dressing with the cauliflower, peppers, olives, basil and pasta. | 12. Taste and adjust seasonings if necessary. | 13. Serve at room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    head cauliflower 1 - - - -
    olive oil 2 tablespoons divided 238.68 0.0 0.0 27.0
    salt 1/2 teaspoon - - - -
    penne 1/2 17.8602 2.3814 0.8079999999999999 0.5670000000000001
    red wine vinegar 2 tablespoons 5.662000000000001 0.0805 0.0119 0.0
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    salt pepper - - - -
    red pepper 2 roasted peeled diced sweet 2.5 0.5506 0.1169 0.0275
    black olive 2 tablespoons chopped - - - -
    basil 1/4 cup shredded 1.38 0.159 0.18899999999999997 0.0384

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



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