** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. A superb way of cooking cauliflower, given to me by a Lebanese chef.
2. The florets are stir-fried with olive oil, garlic and lots of fresh coriander, and the result is irresistible.
3. Cut the cauliflower into tiny florets. Heat the olive oil gently and saute the sliced garlic in it until soft, about 2-3 minutes.
4. Turn the heat up and stir-fry the cauliflower florets for a further 2-3 minutes, tossing so that they are well coated with the oil.
5. Turn the heat down, partially cover with a lid, and cook until soft, about 4 minutes.
6. Stir in the chopped coriander, toss for 1 minute more, and serve.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Garlic, Cilantro, Olive Oil allergies.
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