Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.5% of RDA
• Calories: 3.7% of RDA
• Carbs: 2.3% of RDA
• Fat (total lipid): 6.3% of RDA
• Fiber: 8.3% of RDA
• Fructose: 7.8% of RDA
• Protein: 4.2% of RDA
• Sodium: 10.7% of RDA
• Sugar: 15.7% of RDA
• Vitamin A (IU): 0.4% of RDA
• Vitamin B6: 9.2% of RDA
• Vitamin C: 7.4% of RDA
• Iron: 0.8% of RDA
• Magnesium: 2.8% of RDA
• Manganese: 105% of RDA
• Niacin: 10.2% of RDA
• Potassium: 9.3% of RDA
• Zinc: 2.0% 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
ROASTING THE CAULIFLOWER
1.
Preheat the oven to 400 F.
2.
Coat the florets, capers, and raisins in olive oil and roast for 45 minutes, stirring at least once.
3.
Remove when the cauliflower is browned and softened.
PREPARING THE SAUCE
4.
In a bowl, combine the dijon mustard, salt, and white wine vinegar. Mix well.
PREPARING THE DISH
5.
In a large bowl, mix the cauliflower, capers, raisins, and the sauce and mix well to combine. Season with salt and pepper to taste and serve.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 73.0
Protein 4.78 g
Carbohydrates 6.26 g
Iron 0.16 mg
Fiber 2.33 g
Calcium 4.81 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.
