Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.2% of RDA
• Calories: 6.9% of RDA
• Carbs: 4.4% of RDA
• Fat (total lipid): 7.9% of RDA
• Fiber: 12.7% of RDA
• Fructose: 4.6% of RDA
• Protein: 11.0% of RDA
• Sodium: 20.6% of RDA
• Sugar: 10.5% of RDA
• Vitamin A (IU): 4.3% of RDA
• Vitamin B6: 12.7% of RDA
• Vitamin C: 7.3% of RDA
• Iron: 2.8% of RDA
• Magnesium: 8.1% of RDA
• Manganese: 114% of RDA
• Niacin: 14.8% of RDA
• Potassium: 10.1% of RDA
• Zinc: 6.9% 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 oven to 400F.
PREPARING THE BREADCRUMBS
2.
Place bread on pan and put into oven for approximately 6 minutes (or until dried, but not toasted, turning half way through). Remove but leave the oven on.
3.
Remove from oven and let bread cool slightly; then add to food processor along with spices (do not add parmesan cheese yet!) and ground until desired consistency.
4.
Return crumbs to oven, spreading evenly, for approximately 5-6 minutes; or until lightly toasted. (stir crumbs occasionally to evenly toast).
5.
Remove from oven and let cool. Add parmesan cheese and stir until evenly mixed.
STEAMING THE CAULIFLOWER
6.
Fill the bottom of a pot/pan with 2 inches of water.
7.
Set up the steamer and put in the cauliflower florets.
8.
Cover with a tight fitting lid and steam over medium-high heat. Steam for about 5-7 minutes until, the cauliflower is tender but still has a crunch.
ASSEMBLING
9.
Dish up the cauliflower evenly and sprinkle with the homemade parmesan breadcrumbs.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 138
Protein 12.4 g
Carbohydrates 12.0 g
Iron 0.53 mg
Fiber 3.56 g
Calcium 21.8 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.
