Cauliflower with Roast Beef
Cauliflower with Roast Beef - Perfect team: Mild cauliflower with lots of fresh, robust herbs
Healthy, because
Even smarter
Nutritional values
The light midday meal is bursting with vitamin C and contains a considerable amount of folic acid. The need for these vitamins increases, among other things, if you regularly take certain medicines (e.g. aspirin or the contraceptive pill).
If you want to use the Frankfurt herbs, the basis of the famous green sauce, for the sauce, it is best to pre-order them from the greengrocer as a finished bunch or in individual components - not everyone is always in stock.
(Percentage of daily recommendation)
| Calorie | 310 cal. | (15 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.8 mg | (73 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 111 mg | (117 %) | ||
| Potassium | 1,033 mg | (26 %) | ||
| Calcium | 194 mg | (19 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 171 mg | |||
| Cholesterol | 55 mg |
Ingredients
- Ingredients
- 1 small Cauliflower (750 grams)
- 1 lemon
- 1 sprig rosemary
- 3 Tbsps
- salt
- 2 ozs Pine nuts
- 1 bunch Fresh herbs (or mixed herbs to taste)
- 5 ozs Yogurt (3.5% fat)
- 5 ozs Sour cream
- 1 Tbsp Canola oil
- peppers
- 1 cane sugar
- 7 ozs Roast beef cold cut
Kitchen utensils
Preparation steps
Rinse cauliflower, trim stem end and remove all outer leaves.
Rinse lemon under hot water, wipe dry and peel the outermost layer of skin with a potato peeler.
Rinse rosemary and shake dry.
Bring milk to a boil with 500 ml (approximately 2 cups) of water, lemon zest, rosemary and salt to taste in a pot. Add cauliflower with the stem end down, cover and cook about 20 minutes over medium heat.
Meanwhile, toast pine nuts until golden brown in a dry frying pan.
Rinse herbs, shake dry, pluck leaves and chop coarsely.
Cut lemon in half and squeeze 2 teaspoons lemon juice (save remaining lemon for another use).
Add the lemon juice, herbs, yogurt, sour cream and oil to a tall vessel. Puree with an immersion blender. Season with salt, pepper and 1 pinch of sugar.
Remove cauliflower from the pot with a slotted spoon, drain well and place on a platter. Sprinkle with pine nuts.
Roll roast beef slices to form loose rolls and arrange around the cauliflower. Serve with the herb sauce.
