Boiled cauliflower with a lemon vinaigrette.
Cauliflower, as its name implies, is a flower growing from a plant (in the cabbage family). The heavy leaves that surround the head protect it from sunlight and do not allow it to develop chlorophyll. Hence, the most common and readily available cauliflower has a white colour. However, beautifully coloured new varieties have appeared in the last few years, so that you can now choose between an orange-yellow type (named "Cheddar"), a green, "broccoli-like" type and a vibrant violet one. They vary in taste and vitamin C content, but they are all delicious and play an important role in reducing the risk of cancer.
3 cups | cauliflower, cut into florets | 500 g | |
1 1/2 tbsp | extra virgin olive oil | 23 mL | |
1/2 tbsp | lemon juice, freshly squeezed | 1/4 lemon | |
1 pinch | salt [optional] | 0.2 g |
per 1 serving (240 g)
Amount % Daily Value |
Calories 140 |
Fat 11 g 17 % |
Saturated
1.5 g
8 % |
Cholesterol 0 mg |
Sodium 30 mg 1 % |
Carbohydrate 10 g 3 % |
Fibre 6 g 24 % |
Sugars 5 g |
Net Carbs 4 g |
Protein 4 g |
Vitamin A 1 % |
Vitamin C 169 % |
Calcium 3 % |
Iron 6 % |
Food Group | Exchanges |
---|---|
Fruits | 0 |
Vegetables | ½ |
Fats | 2 |
It was very good and the vinaigrette really taste good. There is not that many ways you can serve cauliflower, in a healthy way and this one is very nice and give the cauliflower some "zest" to it.