Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.6% of RDA
• Calories: 9.2% of RDA
• Carbs: 2.1% of RDA
• Fat (total lipid): 23.1% of RDA
• Fiber: 8.7% of RDA
• Fructose: 4.0% of RDA
• Protein: 8.8% of RDA
• Sodium: 14.7% of RDA
• Sugar: 9.8% of RDA
• Vitamin A (IU): 4.5% of RDA
• Vitamin B6: 12.7% of RDA
• Vitamin C: 11.0% of RDA
• Iron: 0.3% of RDA
• Magnesium: 4.3% of RDA
• Manganese: 107% of RDA
• Niacin: 10.3% of RDA
• Potassium: 9.9% of RDA
• Zinc: 4.9% 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 425°.
2.
Toss cauliflower florets on a large rimmed baking sheet with onion, thyme, garlic, and oil; season with salt and pepper.
3.
Roast, tossing occasionally, until almost tender, 35-40 minutes.
4.
Sprinkle with Parmesan, toss to combine, and roast until cauliflower is tender, 10–12 minutes longer.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 185
Protein 9.94 g
Carbohydrates 5.79 g
Iron 0.06 mg
Fiber 2.45 g
Calcium 6.17 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.
