4 Serves
35 Mins
4 g
17 g
1 g
Preheat your oven to 175°C.
Ingredients, vitamins, and health benefits
Cauliflower Florets
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TunisianVitamin E
1 mg / 15 mgVitamin K
137 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
63 µg / 400 µgCalcium
69 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
40 mg / 420 mgPhosphorus
105 mg / 1,250 mgPotassium
726 mg / 4,700 mgSodium
326 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
7 g / 28 gSugar
5 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Clean the cauliflower florets thoroughly and place them into a roasting pan.
Season the cauliflower florets with paprika, curry powder, and salt, then roast in the oven for 15 minutes.
While the cauliflower is roasting, finely chop the shallots and wild mushrooms.
Sauté the chopped shallots and wild mushrooms in a frying pan over medium heat until they reach a golden brown color.
Combine the roasted cauliflower with the sautéed mushroom mixture in a serving dish, then garnish with fresh parsley and a drizzle of lemon juice.
Paprika
Salt
Curry Powder
Shallot
Wild Mushrooms
Parsley
Lemon Juice
Vitamin A
62 µg / 900 µgVitamin C
43 mg / 90 mgVitamin D
3 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
137 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
63 µg / 400 µgCalcium
69 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
40 mg / 420 mgPhosphorus
105 mg / 1,250 mgPotassium
726 mg / 4,700 mgSodium
Fiber
7 g / 28 gSugar
5 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
3
g18
g9
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgAlcohol
0 g