Photo: Tyrrell Fitness And Nutrition
Estimated Nutrition (whole recipe, rough)
344
Calories
5g
Protein
28g
Fat
22g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sesame | 1 tbsp (14g) | 120 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- =
- 1 firm cauliflower head, about 1 1/2 lbs., rimmed of green leaves
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 Tbs. peanut oil
- 2 tsp. dark sesame oil
- 1/3 cup finely minced scallions
- =
Directions
1
1. Divide cauliflower into 12 to 14 florets. Bring half inch water to a boil in stainless steel saucepan, and add florets. Cover and cook over high heat for 8 to 10 minutes, or until cauliflower is tender but still firm and most water evaporated.
2
2. Transfer florets to serving bowl and immediately add remaining ingredients. Toss gently to coat cauliflower with mixture, and serve immediately. Refrigerate leftovers, and reheat as needed.
Recipe sourced from
fandom