Cauliflower in Ajoarriero style
30 min

Allergens
Ingredients for 5 portions
Calculate portions
Cauliflower
2.5 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
335.04
kcal
Carbohydrates
12.79
g
Proteins
8.9
g
Lipids
25.78
g
Fiber
8.42
g
Saturates
4.35
g
Monounsaturated fatty acids
17.83
g
Polyunsaturated fatty acids
3.02
g
Cholesterol
0.13
mg
Calcium
89.96
mg
Iron
4.17
mg
Zinc
1.22
mg
Vitamin A
50.0
ug
Vitamin C
268.22
g
Folic acid
276.07
ug
Salt (Sodium)
293.38
mg
Sugars
10.52
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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