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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fill a bowl with water and add the cauliflower florets and lemon juice. Set aside. | 2. Using a large frying pan over medium heat, warm the olive oil. Add the bread slices and fry, turning once, until golden brown on both sides. Remove from the pan, break into pieces, and place in a blender or food processor. | 3. Add the paprika to the oil remaining in the pan. Over low heat, cook the paprika for 2 minutes to release the fragrance. Add the 2 cups of water and bring to a boil. Drain the cauliflower and add it to the pan. Season with salt and cook, uncovered, until the cauliflower is tender, 10 - 15 minutes. | 4. Meanwhile, add the garlic, pine nuts, and parsley to the blender or food processor and pulse until well crushed. When the cauliflower is tender, add about 1/4 cup of the cauliflower cooking water, pulse once, and then transfer the mixture to the frying pan. Stir to mix and cook for 5 minutes over low heat to blend the flavors. | 5. Season to taste and transfer to a serving bowl. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cauliflower	2		cut	53.5	10.6358	4.1088	0.5992
lemon juice	2	teaspoons		2.2367	0.7015	0.0356	0.0244
olive oil	1/3	cup		636.48	0.0	0.0	72.0
bread	3	ounces		751.8285	0.0	0.0	85.0485
paprika	1	tablespoon	sweet	19.176	3.6713	0.9615	0.8765
water	2	cups		0.0	0.0	0.0	0.0
salt				-	-	-	-
garlic clove	3		chopped	-	-	-	-
pine nut	2	tablespoons	toasted	113.5688	2.2072	2.3102	11.5374
italian parsley	3	tablespoons	chopped	-	-	-	-
pepper			ground	-	-	-	-

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