Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Red Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| 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 small cauliflower
- Salt
- 18 salt-cured black olives, pitted and halved
- 1/4 cup olive oil
- 1/4 cup chopped red onion
- 3 tablespoons pine nuts
- Freshly ground pepper
- 2/3 cup freshly grated pecorino cheese
- 2 tablespoons breadcrumbs
Directions
1) Preheat oven to 400 degrees. Cut the cauliflower into 1 1/2-inch florets. Boil, uncovered, in a large pot of salted water until just tender, about 5 minutes. Drain.
2) Soak the olives in several changes of water until they no longer taste salty.
3) Select an 8- or 9-inch shallow baking dish that can go from stove-top to oven. Heat 3 tablespoons of the oil in the dish over moderately low heat. Add onion and sauté until soft, 5 to 10 minutes. Add cauliflower and gently crush florets into oil and onions with a fork. Stir in pine nuts, drained olives and a pinch of pepper. Sprinkle evenly with cheese, breadcrumbs and remaining tablespoon oil.
4) Bake 20 minutes. Serve lukewarm.
Category:Arabian Recipes
Category:Arabian Vegetarian