Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cups cauliflower florets
- 1 tablespoon unsalted butter
- 2 teaspoons minced fresh garlic
- 1 teaspoon hot pepper sauce (Tabasco)
- 2 tablespoons chopped fresh cilantro leaves
- 1/2 teaspoon cajun seasoning
- =
Directions
Bring 1 quart of water to a boil in a large pot.
Blanch the cauliflower just until tender-crisp, about 3 minutes.
Drain well and set aside.
Place the butter in a large skillet over high heat.
As soon as the butter begins to sizzle, add the garlic.
Cook, stirring almost constantly, until the garlic is thoroughly coated with butter, about 30 seconds.
Add the cauliflower and cook, stirring occasionally, just until the cauliflower is slightly browned, about 4 minutes.
Remove from the heat, stir in the pepper sauce, cilantro and Cajun spice blend, and mix gently but thoroughly.
Serve immediately.