Roasting caulini, a hybrid of broccoli and kale, brings out its natural sweetness and adds a delightful crispiness. Paired with a zesty chimichurri sauce, this dish is a perfect balance of flavors and textures, making it an ideal side or even a main dish for a light meal.
- Ensure the cauliflower is cut into uniform florets to guarantee even roasting.
- Preheat the oven to 425°F (220°C) to get a good roast on the cauliflower.
- Toss the cauliflower in olive oil thoroughly, ensuring each floret is well-coated for optimal roasting.
- For a more intense flavour, let the chimichurri sauce sit for at least 30 minutes before serving.
- You can add a pinch of red pepper flakes to the chimichurri if you prefer a bit of heat.
This roasted caulini with chimichurri is not just a feast for the taste buds but also a nutritious addition to your meal. With its vibrant flavors and simple preparation, it's sure to become a regular feature on your dining table. Enjoy the delicious combination of roasted vegetables and tangy, fresh herbs!
Nutrition Facts | |
---|---|
Serving Size | 270 grams |
Energy | |
Calories 63kcal | 3% |
Protein | |
Protein 4.59g | 3% |
Carbohydrates | |
Carbohydrates 13g | 4% |
Fiber 4.86g | 13% |
Sugar 5g | 5% |
Fat | |
Fat 20g | 24% |
Saturated 3.07g | 10% |
Cholesterol 0.00mg | - |
Vitamins | |
Vitamin A 10ug | 1% |
Choline 100mg | 18% |
Vitamin B1 0.12mg | 10% |
Vitamin B2 0.14mg | 11% |
Vitamin B3 1.20mg | 7% |
Vitamin B6 0.45mg | 27% |
Vitamin B9 130ug | 33% |
Vitamin B12 0.00ug | 0% |
Vitamin C 110mg | 124% |
Vitamin E 0.23mg | 2% |
Vitamin K 60ug | 50% |
Minerals | |
Calcium, Ca 60mg | 4% |
Copper, Cu 0.10mg | 0% |
Iron, Fe 1.12mg | 10% |
Magnesium, Mg 36mg | 9% |
Phosphorus, P 110mg | 9% |
Potassium, K 720mg | 21% |
Selenium, Se 1.52ug | 3% |
Sodium, Na 70mg | 5% |
Zinc, Zn 0.67mg | 6% |
Water | |
Water 230g | - |
* Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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