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Cauliflower With Garlic Sauce (Coliflor Al Ajaceite)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.0841
Energy (kCal)749.408
Carbohydrates (g)5.6583
Total fats (g)81.3075
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. To make the sauce: Drizzle the bread with the vinegar and enough water to just cover. Soak briefly then squeeze out and discard the liquid. | 2. Put the soaked bread in a blender with the garlic, parsley, celery leaves and half the oil. Mix well then add the remaining oil and mix again. Season to taste with salt and pepper, and then thin with a little water until you have the consistency of a pouring sauce. | 3. The cauliflower: Cook the florets in lightly salted boiling water until just tender. Drain well and place into a warmed bowl. Pour the sauce over, stir gently and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cauliflower 1 cut 26.75 5.3179 2.0544 0.2996
    bread 1 slice - - - -
    vinegar 2 tablespoons 6.257999999999999 0.2771 0.0 0.0
    water - - - -
    garlic clove 2 chopped - - - -
    parsley 1 sprig 0.36 0.0633 0.0297 0.0079
    celery leaf - - - -
    olive oil 6 tablespoons 716.04 0.0 0.0 81.0
    salt - - - -
    pepper - - - -

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



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