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Mexican Pickled Cauliflower Salad (Coliflor Encurtido)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.7715
Energy (kCal)35.342
Carbohydrates (g)11.2607
Total fats (g)0.1195
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Blanch cauliflower 3 to 4 minutes in boiling water. Do not overcook, as it should retain some crispness. | 2. Drain and immerse in ice water to chill, then drain well. | 3. Make dressing by heating remaining ingredients (except cilantro) until the salt dissolves and flavors have begun to meld. Do not boil it. | 4. Pour dressing over cauliflower and toss well. | 5. Let salad marinate at least one hour, or overnight. | 6. Add cilantro just prior to serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    head cauliflower 1 - - - -
    lime juice 1/2 cup 30.25 10.1882 0.5082 0.0847
    rice vinegar 1/4 cup - - - -
    red chili pepper flake chile 1/4 - 1/2 teaspoon minced - - - -
    garlic 1 teaspoon chopped 4.172 0.9257 0.1781 0.013999999999999999
    cumin 1/2 - 1 teaspoon ground 0.0 0.0 0.0 0.0
    salt 1 teaspoon - - - -
    cilantro leaf 1/4 cup 0.92 0.1468 0.0852 0.0208

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



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