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Lemon-Dijon Cauliflower

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.1071
Energy (kCal)2.7475
Carbohydrates (g)0.7731
Total fats (g)0.0359
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Trim leaves from cauliflower and leave it whole. Place a steamer rack in the bottom of a saucepan just large enough to hold the cauliflower. Add enough water to come almost up to the bottom of the rack. Place saucepan over medium heat. | 2. When water boils, place cauliflower on rack, cover saucepan, and steam for 10 minutes or until cauliflower is just tender-crisp. | 3. While cauliflower is cooking, combine yogurt, mustard, lemon juice, lemon peel and garlic. Mix well. | 4. Place cooked cauliflower in a large serving bowl, preferably one that is close to the size of the cauliflower. Spoon yogurt mixture over top of cauliflower. | 5. Sprinkle with chives, salt, and lots of freshly ground pepper. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cauliflower 1 - - - -
    plain nonfat yogurt 1/4 cup - - - -
    dijon mustard 1 tablespoon - - - -
    lemon juice 1/2 tablespoon 1.6775 0.5261 0.0267 0.0183
    lemon peel 1/2 teaspoon grated 0.47 0.16 0.015 0.003
    garlic clove 1 crushed - - - -
    chive 2 teaspoons chopped 0.6 0.087 0.0654 0.0146
    salt pepper - - - -

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



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