RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.4528
Energy (kCal)	633.105
Carbohydrates (g)	38.1199
Total fats (g)	54.9894
Fatty acids, total saturated 20:0 (g)	0.0032
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0288
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1430
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0021
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.9435
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0920
Proline (g)	0.0760
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.0058
Adjusted Protein (g)	0.0000
Cystine (g)	0.0214
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.9307
Copper, Cu (mg)	0.1914
Maltose (g)	0.0000
Zinc, Zn (mg)	0.4209
Total lipid (fat) (g)	54.9894
Vitamin K (phylloquinone) (g)	21.8438
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0160
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	164.2300
Folate, total (g)	62.2275
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	0.0000
Energy (kcal)	633.1050
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3302
Fatty acids, total saturated 14:1 (g)	0.0021
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0214
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	26.4596
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	52.8940
Lutein + zeaxanthin (g)	1.0700
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1338
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	30.4875
Fatty acids, total saturated 16:0 (g)	3.6952
Carbohydrate, by difference (g)	38.1199
Vitamin D (IU)	0.0000
Fructose (g)	1.0379
Fluoride, F (g)	1.0700
Aspartic acid (g)	0.1894
Tyrosine (g)	0.0546
Potassium, K (mg)	627.6550
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	0.0000
Serine (g)	0.0920
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0696
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0021
Fatty acids, total saturated 22:0 (g)	0.0021
Fatty acids, total saturated 14:0 (g)	0.0016
Histidine (g)	0.0599
Isoleucine (g)	0.0760
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0032
Niacin (mg)	1.0136
Water (g)	104.6900
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	0.0000
Sodium, Na (mg)	37.0500
Iron, Fe (mg)	1.1878
Energy (kJ)	2648.6350
Ash (g)	1.4980
Caffeine (mg)	0.0000
Glycine (g)	0.0760
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	9.5430
Fatty acids, total polyunsaturated (g)	9.5719
Vitamin E (alpha-tocopherol) (mg)	21.4991
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.3301
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2322
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.7715
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0021
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0568
Folate, food (g)	62.2275
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	38.1397
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0139
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0011
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	52.1978
Fatty acids, total polyunsaturated 16:1 c (g)	0.0032
Fatty acids, total saturated (g)	4.6704
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	45.4025
Fatty acids, total saturated 10:0 (g)	0.0193
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1241
Glutamic acid (g)	0.2750
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1134
Folate, DFE (g)	62.2275
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	3.7900
Tryptophan (g)	0.0214
Threonine (g)	0.0813
Fatty acids, total polyunsaturated 18:1 c (g)	0.0289
Manganese, Mn (mg)	0.2928
Protein (g)	3.4528
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	37.8597
Betaine (mg)	0.0000
Phosphorus, P (mg)	94.5175
Tocopherol, gamma (mg)	0.2140

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Middle Eastern >> Lebanese
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 410°F (Alternatively you may fry the florettes in a pan with oil, drain on paper towels and sea salt and pepper to taste after). | 2. Place head of cauliflower sideways on a large cutting board, and start slicing about 1/2 inch slices across the top. There will be a mess of tiny florets everywhere, that's okay. When you reach the core, slice the sides of the cauliflower in the same manner. Chop any large florets into smaller bits (about 1-2 inch pieces). Discard the core. | 3. Drizzle olive oil over a large baking sheet. Add all the cauliflower to the baking sheet, drizzle with a bit more olive oil and roll around so that cauliflower is coated. Season well with sea salt and freshly ground black pepper. | 4. Roast cauliflower for 16-35 minutes, until browned in spots and large pieces of cauliflower are tender when poked with a knife. | 5. Meanwhile, while cauliflower is roasting, place raisins in a bowl and pour boiling water over the cover. Let sit to plump. Toast almonds in a skillet until lightly browned and fragrant. | 6. Transfer cauliflower to a serving bowl. Drain raisins, and add raisins and almonds to cauliflower, stirring to mix. Drizzle tahini sauce including the garlic option over top (you may not use all of it). Sprinkle pomegranate seeds over top. Serve warm or at room temperature. | 7. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cauliflower	1			26.75	5.3179	2.0544	0.2996
olive oil				-	-	-	-
sea salt				-	-	-	-
black pepper			ground	-	-	-	-
amp ; tahini sauce	1/2	recipe		-	-	-	-
golden raisin	1/4	cup		124.575	32.802	1.3984	0.1898
almond	1/4	cup	slivered	481.78	0.0	0.0	54.5
pomegranate seed	1/4	cup		-	-	-	-

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

Cooking in progress....

Roast Cauliflower With Almond, Pomegranate Seeds and Tahini Sauc