Coliflor guarnición

30 min
Suitable for vegans
Cuisine type: Vegan cuisine
Temperature: Hot
Additional culinary preparation: Garnishes
Seasonal period: All year
Allergens:
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Frozen cauliflower 0.425 kg
Vinegar 0.018 l
Parsley 1.3 g
Garlic, bulb 1.05 ud
Dried chilli pepper 0.5 g
Intense olive oil 0.05 l
Table salt 5.0 g
Elaboration
  • Wash the cauliflower. Cut into regular pieces (florets) and boil English style or steam. Then cool and drain.
  • Wash the parsley and chop it into brunoise.
  • Chop the chilli peppers into rings.
  • Put the cauliflower in the oven and make a fried sauce with the garlic and the chilli pepper. Add it to the cauliflower when it comes out of the oven.
  • A splash of vinegar can be added to this fried sauce.
  • Sprinkle some parsley on top.
Nutritional information (1 portion)
Energy
113.82
kcal
Carbohydrates
2.79
g
Proteins
1.91
g
Lipids
10.17
g
Fiber 1.8 g
Saturates 1.7 g
Monounsaturated fatty acids 7.12 g
Polyunsaturated fatty acids 1.13 g
Cholesterol 0.07 mg
Calcium 20.12 mg
Iron 0.94 mg
Zinc 0.27 mg
Vitamin A 20.0 ug
Vitamin C 57.59 g
Folic acid 59.13 ug
Salt (Sodium) 389.29 mg
Sugars 2.28 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.