Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| 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
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- from the sneaky kitchen and chef prudhomme's free recipe book:
- 2 cups cauliflower florets
- 1 tbsp unsalted butter
- 2 tsp minced garlic
- 1 tsp chef paul prudhomme's magic pepper sauce
- 2 tbsp chopped fresh cilantro leaves
- 1/2 tsp chef paul prudhomme's vegetable magic
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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 butter begins to sizzle add the garlic. Cook, stirring almost constantly, until 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 vegetable magic, and mix gently but thoroughly. Serve immediately. For hints and a link to Chef Prudhomme's free recipe book, go to http://sneakykitchen.com/Recipes/cauliflower_garlic.htm