Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
390
Calories
8g
Protein
15g
Fat
63g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| 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 medium cauliflower
- 1 or 2 garlic cloves, finely chopped
- ¼ cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp sugar
- 12 cherry tomatoes, halved
- 1 medium red onion, halved and thinly sliced
- ⅓ cup chopped fresh basil
- salt and freshly cracked black pepper to taste
Directions
1
Bring a large pot of water to a boil.
2
Meanwhile, remove and discard the leaves and core from the cauliflower; cut and separate into small florets.
3
Boil the florets for 2 minutes.
4
Drain the florets well, chill in ice-cold water, and drain well again.
5
Place the garlic, olive oil, vinegar and sugar in a salad bowl and whisk to combine.
6
Add the cauliflower and all other remaining ingredients and toss to coat.
7
Cover and let the flavours in the salad meld in the fridge for 30 minutes.
8
Toss again and serve.
Recipe sourced from
fandom