Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.0% of RDA
• Calories: 10.2% of RDA
• Carbs: 1.3% of RDA
• Fat (total lipid): 31.7% of RDA
• Fiber: 6.7% of RDA
• Fructose: 2.9% of RDA
• Protein: 4.3% of RDA
• Sodium: 29.9% of RDA
• Sugar: 10.8% of RDA
• Vitamin A (IU): 0.6% of RDA
• Vitamin B6: 9.1% of RDA
• Vitamin C: 7.1% of RDA
• Iron: 0.0% of RDA
• Magnesium: 2.0% of RDA
• Manganese: 105% of RDA
• Niacin: 10.7% of RDA
• Potassium: 8.3% of RDA
• Zinc: 1.8% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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PREPARATION
1.
Preheat the oven to 400°F. Lightly grease a sheet pan or line it with parchment paper.
2.
In a large bowl, combine the oil, sesame oil, soy sauce, vinegar, and sriracha sauce. Whisk well.
3.
Gently add the cauliflower to the bowl and coat with the marinade.
4.
Arrange the cauliflower on a baking sheet and roast for 10 minutes. Turn the cauliflower over and roast for another 10 minutes, or until tender.
5.
Garnish with the cilantro and serve.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten.
Just make the following substutions: gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular).
2.
Make it Wheat Free!
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat.
Just make the following substutions: gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular).
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 205
Protein 4.85 g
Carbohydrates 3.51 g
Iron 0 mg
Fiber 1.87 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
