4 Serves
91 Mins
Wash and cut the cauliflower into bite-sized florets and peel and cube the boiling potatoes.
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New ZealandVitamin K
31 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
104 µg / 400 µgCalcium
62 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
60 mg / 420 mgPhosphorus
142 mg / 1,250 mgPotassium
1028 mg / 4,700 mgSodium
927 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
7 g / 28 gSugar
6 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
Heat the olive oil in a large heavy-bottomed pot over medium heat.
Add the chopped onion, minced garlic, and ginger to the pot, sautéing until the onion becomes translucent.
Stir in the potatoes and cauliflower, coating them thoroughly with the aromatic base.
Season the mixture with salt, black pepper, and your preferred spices, then cover and simmer until the vegetables are tender.
Serve the dish hot, garnished as desired.
6
g28
g3
g
Libyan