Mediterranean Cauliflower Salad with Goat Cheese
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 8 min.
Ready in
Calories:
254
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 254 cal. | (12 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 72.9 μg | (122 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 159 mg | (167 %) | ||
| Potassium | 569 mg | (14 %) | ||
| Calcium | 322 mg | (32 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 92 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Cauliflower
- 1 yellow Bell pepper
- 80 grams green Olives (pitted)
- 2 Tbsps Caper
- 1 Tbsp freshly chopped parsley
- 2 Tbsps apple cider vinegar
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- 1 pinch Chili powder
- 1 pinch sugar
- 2 Tbsps grapeseed oil
- 150 grams Goat cheese
How healthy are the main ingredients?
CauliflowerCauliflowerGoat cheeseOliveapple cider vinegargrapeseed oilPreparation steps
1.
Rinse the cauliflower and divide into individual florets. Peel stems and dice finely. Put the cauliflower in a steamer and cook in a covered pot over steam until al dente, about 8 minutes.
2.
Rinse the bell pepper, trim and cut into strips. Drain the olives and cut into rings. Drain the capers and mix with the parsley and vinegar in a bowl. Season with lemon juice, salt, pepper, chili powder and sugar. Whisk in the oil and olives.
3.
Mix cauliflower with bell pepper and marinade and let infuse for at least 30 minutes.
4.
Trim rind off goat cheese and chop. Mix with the salad, season to taste and serve with a slice of whole-grain bread, if desired.
