This recipe has Sodium as 77.2% (as a percentage of RDA).
You'll likely need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.2% of RDA
• Calories: 9.4% of RDA
• Carbs: 2.5% of RDA
• Fat (total lipid): 17.4% of RDA
• Fiber: 7.6% of RDA
• Fructose: 3.6% of RDA
• Protein: 4.4% of RDA
• Sodium: 77.2% of RDA
• Sugar: 13.3% of RDA
• Vitamin A (IU): 18.9% of RDA
• Vitamin B6: 10.9% of RDA
• Vitamin C: 12.7% of RDA
• Iron: 0.2% of RDA
• Magnesium: 2.4% of RDA
• Manganese: 106% of RDA
• Niacin: 10.1% of RDA
• Potassium: 8.8% of RDA
• Zinc: 2.4% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
0
MACROS
Carbohydrate
6.95
g
6.946
Calories
188
188.229
Fiber
2.14
g
2.138
Iron
0.036
mg
0.036
Protein
4.91
g
4.914
Sodium
1042
mg
1042.166
Sugars
4.16
g
4.155
Fat (total lipid)
10.6
g
10.615
N
0
0
cauliflower|shallot|garlic (fresh)|vegetable broth|thyme leaf|white miso|dijon mustard|olive oil|lemon juice
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PREPARATION
1.
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2.
Trim the cauliflower head into florets and cut the core into pieces. Spread the cauliflower and the shallots on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper.
3.
Wrap the garlic cloves, along with a drizzle of olive oil and a pinch of salt, in a piece of aluminum foil and place it on the baking sheet with the vegetables. (The garlic will roast this way making it soft and the flavor less strong).
4.
Roast for 30 to 35 minutes or until the cauliflower is browned around the edges. Remove from the oven and let cool slightly. Set aside 1½ cups of the smaller cauliflower florets for garnish.
5.
In a blender, combine the roasted cauliflower, shallots, peeled garlic, vegetable broth, thyme leaves, miso paste and Dijon mustard and blend until smooth.
6.
Add the olive oil, lemon juice and a pinch of salt and pepper and blend. Taste and adjust seasonings adding more salt, pepper and lemon juice. If the soup is too thick, add water, a few tablespoons at a time and blend to desired consistency.
7.
Serve with a drizzle of olive oil, the reserved cauliflower florets, and either fresh ground pepper or whole peppercorns.
NOTES, TIPS, TRICKS, HINTS, ETC:
The soup will thicken as it sits. If you’re reheating the soup, stir in a bit more water for a thinner consistency, if desired.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 188
Protein 4.91 g
Carbohydrates 6.95 g
Iron 0.04 mg
Fiber 2.14 g
Calcium 1.59 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.
