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Fried Cauliflower With Lemon Tahini Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.0766
Energy (kCal)4382.913
Carbohydrates (g)25.0587
Total fats (g)492.6464
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the yoghurt, tahini, cumin, olive oil and lemon juice in a food processor-process for 10 seconds or until smooth. Season with salt and pepper. | 2. Place the flour, 1 teaspoon salt and turmeric in a bowl and stir until combined. | 3. Place the oil in a wok or frying pan and heat over medium heat. Toss a few pieces of cauliflower in the flour mixture, then cook in the hot oil 5-6 until evenly golden turning often. Drain on paper towel and repeat until all the cauliflower is used. Spoon over the sauce and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    greek yogurt 1 cup - - - -
    tahini 1/4 cup 342.0 15.714 10.686 28.8
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    salt black pepper ground - - - -
    cauliflower 1 - - - -
    purpose flour 1 cup - - - -
    salt 1 teaspoon - - - -
    turmeric 1 tablespoon 29.328000000000003 6.3112 0.9099 0.3055
    vegetable oil 2 cups 3758.32 0.0 0.0 436.0

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



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