Stir Fried Cauliflower with Honey Mustard Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 243 cal. | (12 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 58.8 μg | (98 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 104 mg | (109 %) | ||
| Potassium | 672 mg | (17 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 14.6 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 600 grams Cauliflower
- 2 scallions
- 4 sprigs parsley (or cilantro)
- 1 pc ginger (2 cm)
- 1 garlic clove
- 1 stalk Lemongrass
- 2 tsps Mustard seed
- 1 Tbsp sesame oil
- 200 milliliters Vegetable broth
- 300 milliliters Coconut milk
- 2 Tbsps Lime juice
- 1 Tbsp honey
- salt
- white, freshly ground peppers
Preparation steps
Rinse and trim the cauliflower, then drain well. Rinse and dry the scallions. Finly chop the white parts, and slice the green parts on a bias.
Rinse the parsley, and remove the leaves. Peel and finely grate the ginger. Peel and finely chop the garlic. Trim and julienne the lemongrass. Coarsely crush the mustard seeds in a mortar.
Cook the white parts of the scallions with the garlic and ginger in the sesame oil. Add the mustard seeds, then pour in the vegetable broth and coconut milk. Mix in the lime juice and honey, then season to taste with salt and white pepper. Add the lemongrass, cover, and simmer the cooking liquid for 10 minutes over low heat.
Add the cauliflower, increase the heat, and cook the vegetables for 8 minutes, or until al dente. Add the green parts of the scallion, and cook an additional 1-2 minutes. Sprinkle with the parsley, and serve.
