Spiced Cauliflower

Name: Spiced Cauliflower
Prep time: 10 min
Yield: 2
Cuisine: Italia
Ingredients: 1 cauliflower (raw weight); 50 grated Parmesan; 50 grated Pecorino; to taste paprika, black pepper, turmeric; to taste salt; 1 tablespoon extra virgin olive oil

@loredana

Category: Side dishes

Discover the authentic taste of Spiced Cauliflower: enriched with Parmesan and Pecorino, it enhances Italian tradition with an irresistible mix of spices!

Difficulty: Easy

Cooking time: minCooking: min

Preparation time: 10 minPreparation: 10 min

Country: Italia

loredana@loredana

Ingredients

No. Servings

Cauliflower (raw weight)1
Grated parmesan50
Grated pecorino50
Paprika, black pepper, turmericto taste
Salt to taste
Extra virgin olive oil1 tablespoon

Preparation Ingredients General Information Analysis Macronutrients

Preparation

STEP 1 OF 6
Clean, wash, and separate the cauliflower florets from the central stem, detaching them one by one.
STEP 2 OF 6
Cook 1kg of cauliflower with 500g of water on low heat for about 20 minutes (20 minutes from boiling).
STEP 3 OF 6
In a bowl, place Parmesan, Pecorino, sweet or hot paprika, turmeric, black pepper, and salt. Mix well with a wooden spoon to create a coating.
STEP 4 OF 6
Once the florets are cooked, drain them with a slotted spoon and pass them through the coating, ensuring it adheres well to each floret.
STEP 5 OF 6
As you prepare them, place them on a baking sheet lined with parchment paper.
STEP 6 OF 6
If you have leftover coating, sprinkle it over all the florets, drizzle the surface with a tablespoon of extra virgin olive oil, and bake at 180°C in a preheated static oven for about 20 minutes.

General Information

Origin

Italia, Calabria

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Preparation

STEP 1 OF 6

Clean, wash, and separate the cauliflower florets from the central stem, detaching them one by one.

STEP 2 OF 6

Cook 1kg of cauliflower with 500g of water on low heat for about 20 minutes (20 minutes from boiling).

STEP 3 OF 6

In a bowl, place Parmesan, Pecorino, sweet or hot paprika, turmeric, black pepper, and salt. Mix well with a wooden spoon to create a coating.

STEP 4 OF 6

Once the florets are cooked, drain them with a slotted spoon and pass them through the coating, ensuring it adheres well to each floret.

STEP 5 OF 6

As you prepare them, place them on a baking sheet lined with parchment paper.

STEP 6 OF 6

If you have leftover coating, sprinkle it over all the florets, drizzle the surface with a tablespoon of extra virgin olive oil, and bake at 180°C in a preheated static oven for about 20 minutes.

Analysis

Attention

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)	269.67
Carbohydrates (g)	0.97
of which Sugars (g)	0.87
Fat (g)	20.11
of which Saturates (g)	11.97
Protein (g)	20.84
Fiber (g)	0.8
Sale (g)	0.79