Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 3.8% of RDA
• Calories: 6.4% of RDA
• Carbs: 2.0% of RDA
• Fat (total lipid): 12.2% of RDA
• Fiber: 8.2% of RDA
• Fructose: 3.1% of RDA
• Protein: 9.9% of RDA
• Sodium: 27.3% of RDA
• Sugar: 12.9% of RDA
• Vitamin A (IU): 6.4% of RDA
• Vitamin B6: 11.0% of RDA
• Vitamin C: 12.5% of RDA
• Iron: 0.0% of RDA
• Magnesium: 5.2% of RDA
• Manganese: 110% of RDA
• Niacin: 10.9% of RDA
• Potassium: 11.9% of RDA
• Zinc: 4.6% 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.
2.
In a small bowl, combine turmeric, cumin and salt.
3.
In a large bowl, combine head of cauliflower, cut into florets, with olive oil.
4.
Add the spice mixture to cauliflower and toss until evenly coated.
5.
Lay cauliflower on a baking sheet and bake for 20 minutes.
6.
Meanwhile, combine plain, nonfat Greek yogurt, lemon juice and drained capers.
7.
After removing the cauliflower from the oven, toss with chopped fresh parsley.
8.
Serve with yogurt sauce for either dipping or spread under cauliflower on a plate.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 129
Protein 11.2 g
Carbohydrates 5.52 g
Iron 0.00 mg
Fiber 2.30 g
Calcium 37.7 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.
