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Roasted Cauliflower Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.4593
Energy (kCal)546.6832
Carbohydrates (g)105.8785
Total fats (g)12.0187
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put oven rack in middle position and preheat oven to 450°F. | 2. Toss cauliflower with 1/4 cup oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a large bowl. Spread in 1 layer in a shallow baking pan (1 inch deep) and roast, turning over with tongs halfway through roasting, until tender and golden brown, 25 to 30 minutes total. Cool in pan on a rack, then transfer to large bowl. | 3. Whisk together vinegar, shallot, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper in a small bowl, then add remaining 5 tablespoons oil in a slow stream, whisking until emulsified. Add half of dressing to cauliflower and toss to coat. Add romaine, radicchio, parsley, half of nuts, and remaining dressing to cauliflower and toss to coat. Season with salt and pepper and sprinkle with remaining nuts. | 4. add notes. | 5. Read More http://www.epicurious.com/recipes/food/views/Roasted-Cauliflower-and-Radicchio-Salad-230966#ixzz2mjaULs7V. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil tablespoon - - - -
    salt 3/4 teaspoon - - - -
    black pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    white wine vinegar 1/4 cup - - - -
    shallot 1 1/2 1/2 chopped 172.8 40.32 6.0 0.24
    romaine lettuce 2 heads cut 212.84 41.1908 15.3996 3.7560000000000002
    radicchio 1 cut - - - -
    flat leaf parsley 1 cup - - - -
    hazelnut 1/2 cup toasted chopped 159.6 24.0 0.0 8.004

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



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