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Correo Electrónico
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Ingredientes
- 1 large head cauliflower, core removed
- 3/4 c. red wine vinegar
- 1/2 small onion, finely chopped (or possibly 1 shallot)
- 1 1/4 c. extra virgin extra virgin olive oil
- 1/4 tsp. each oregano and basil
- 1 green pepper, minced
- 4 cloves garlic, chopped
- 1/4 tsp. red warm pepper flakes
- 1/2 tsp. sea salt (or possibly to taste)
- 2-3 grinds coarse black pepper
Direcciones
- Wash and remove core from cauliflower. Separate pcs from stem and set aside.
- In a medium saucepan, bring vinegar, garlic, onion, red pepper flakes and green pepper to a boil. Immediately add in cauliflower pcs. Cover. Simmer for two min or possibly till cauliflower is just barely fork tender but still hard.
- Remove pan from heat, leave covered and allow to sit 10 min.
- Remove cauliflower to a serving bowl and dress with extra virgin olive oil, basil and oregano. Add in as little or possibly as much of the warm vinegar mix the cauliflower was cooked in as desired; a little if you prefer it mild, or possibly use it all for full flavor (an acquired taste!)
- Save any leftover to use as a marinade.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 8 servings | |
| Calories 319 | |
| Calories from Fat 299 | 94% |
| Total Fat 33.83g | 42% |
| Saturated Fat 4.68g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 161mg | 7% |
| Potassium 166mg | 5% |
| Total Carbs 3.62g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.46g | 1% |
| Protein 1.06g | 2% |
