Cauliflower in Ajoarriero style

30 min

Suitable for vegans

Type of dish: Vegetables

Temperature: Hot

Cuisine type: Vegan cuisine, Basque cuisine

Meses de temporada*: January, February, March, April, May, June, July, August, September, October, November, December

Allergens:

Ingredients for 5 portions Calculate portions

Frozen cauliflower 1.25 kg

Vinegar 0.05 l

Parsley 0.004 g

Garlic, bulb 3.0 ud

Dried chilli pepper 0.15 g

Intense olive oil 0.125 l

Table salt 3.75 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

294.54

kcal

Carbohydrates

8.14

Proteins

5.6

Lipids

25.48

Fiber 5.27 g

Saturates 4.28 g

Monounsaturated fatty acids 17.8 g

Polyunsaturated fatty acids 2.87 g

Cholesterol 0.13 mg

Calcium 56.96 mg

Iron 2.67 mg

Zinc 0.77 mg

Vitamin A 50.0 ug

Vitamin C 167.72 g

Folic acid 172.57 ug

Salt (Sodium) 293.38 mg

Sugars 6.65 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.