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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small sauté pan over medium-low heat, add the cumin seeds. Stir frequently, until fragrant and slightly darkened, about 3 to 5 minutes. Remove from the heat and let cool. | 2. In a mixing bowl, combine the vinegar, cooled cumin, garlic, paprika and capers. Slowly drizzle in the olive oil. Season with salt and pepper to taste. Set aside. | 3. In the sink, prepare a large bowl of ice water. | 4. In a 4-quart pot with salted boiling water, cook the cauliflower until tender, about 8 to 10 minutes. Drain and immediately plunge into the ice water. When completely cool, drain again. Place in a large bowl, toss with the vinaigrette and sprinkle with parsley. | 5. Serve at room temperature. Can be made 4 hours in advance. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cumin seed	1	tablespoon		22.5	2.6544	1.0686	1.3362
sherry wine vinegar	2	tablespoons		-	-	-	-
garlic	1/2	teaspoon	minced	2.086	0.4628	0.08900000000000001	0.006999999999999999
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
caper	2	tablespoons	drained	3.9560000000000004	0.8411	0.4059	0.1479
olive oil	1/3	cup		636.48	0.0	0.0	72.0
cauliflower	1		cut	-	-	-	-
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
salt pepper				-	-	-	-

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