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12fb22-8dafdf
35
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24f56e-c5d1df
Curry Roasted Cauliflower
Curry Roasted Cauliflower is a super easy and delicious side dish. It is ready in less than 30 minutes from start to finish and it is also gluten-free, vegan, and paleo!
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.0% of RDA
• Calories: 5.8% of RDA
• Carbs: 1.4% of RDA
• Fat (total lipid): 15.9% of RDA
• Fiber: 12.7% of RDA
• Fructose: 3.9% of RDA
• Protein: 5.5% of RDA
• Sodium: 43.2% of RDA
• Sugar: 7.7% of RDA
• Vitamin A (IU): 0.0% of RDA
• Vitamin B6: 8.8% of RDA
• Vitamin C: 9.0% of RDA
• Iron: 0.0% of RDA
• Magnesium: 3.0% of RDA
• Manganese: 107% of RDA
• Niacin: 10.0% of RDA
• Potassium: 8.6% of RDA
• Zinc: 2.2% 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 450F.
2.
Place all ingredients in big bowl and toss to coat evenly.
3.
Spread the cauliflower evenly on a baking sheet and bake for 20 minutes.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 87.5
Protein 4.60 g
Carbohydrates 2.85 g
Iron 0.00 mg
Fiber 2.67 g
Calcium 0.23 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.
