Arrosto Insalata Di Cavolfiore Italian Cauliflower Salad

1. Preheat oven to 425 degrees.

2. Toss cauliflower, peppers and garlic with just enough olive oil to coat and season with pepper and herbs. Can salt but take care because the anchovies, olives, and capers have salt.

3. Roast on a cookie sheet pan until crisp-tender about 20 minutes.

4. Cool about 20 minutes to room temperature.

5. Roughly chop the anchovies, olives and capers. Stir in the oil and vinegar.

6. Pour over the roasted veggies.

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Nutrient	Quantity
Total fats	72.2996 g
Protein	2.0663 g
Carbohydrates	5.3984 g
Energy	668.892 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5639 g
Water	126.667 g
Aspartic acid	0.1894 g
Calcium, Ca	26.048 mg
Lutein + zeaxanthin	1.07 g
Fiber, total dietary	2.14 g
Fatty acids, total saturated 22:0	0.095 g
Niacin	0.5425 mg
Arginine	0.092 g
Riboflavin	0.0642 mg
Tocopherol, beta	0.0792 mg
Fatty acids, total polyunsaturated 15:0	0.0021 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.016 g
Fatty acids, total saturated 20:1	0.2239 g
Glutamic acid	0.275 g
Sodium, Na	35.924 mg
Fatty acids, total saturated 16:1 undifferentiated	0.9068 g
Total lipid (fat)	72.2996 g
Manganese, Mn	0.1795 mg
Fructose	1.0379 g
Proline	0.076 g
Fatty acids, total saturated 16:0	8.2283 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0139 g
Choline, total	47.617 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0032 g
Sugars, total	2.0437 g
Serine	0.092 g
Fatty acids, total saturated 10:0	0.0193 g
Fatty acids, total saturated 18:0	1.4158 g
Vitamin B-6	0.1969 mg
Selenium, Se	0.642 g
Ash	0.8639 g
Fatty acids, total saturated 18:1 undifferentiated	51.3426 g
Pantothenic acid	0.7137 mg
Phenylalanine	0.0696 g
Copper, Cu	0.0447 mg
Betaine	0.072 mg
Thiamin	0.0535 mg
Methionine	0.0214 g
Iron, Fe	0.9867 mg
Carbohydrate, by difference	5.3984 g
Phosphorus, P	49.464 mg
Folate, total	60.99 g
Tocopherol, gamma	0.8116 mg
Alanine	0.1241 g
Valine	0.1338 g
Fatty acids, total saturated 18:2 undifferentiated	7.0457 g
Glycine	0.076 g
Glucose (dextrose)	1.0058 g
Zinc, Zn	0.2978 mg
Isoleucine	0.076 g
Fatty acids, total polyunsaturated	7.6098 g
Fatty acids, total saturated 14:1	0.0021 g
Fatty acids, total polyunsaturated 17:1	0.09 g
Leucine	0.1134 g
Folate, DFE	60.99 g
Tryptophan	0.0214 g
Vitamin C, total ascorbic acid	51.723 mg
Phytosterols	178.38 mg
Fatty acids, total polyunsaturated 16:1 c	0.0032 g
Fatty acids, total polyunsaturated 18:1 c	0.0289 g
Fatty acids, total saturated 20:0	0.3013 g
Tyrosine	0.0546 g
Vitamin K (phylloquinone)	59.929 g
Fatty acids, total saturated	10.0809 g
Histidine	0.0599 g
Fatty acids, total monounsaturated	52.5683 g
Threonine	0.0813 g
Folate, food	60.99 g
Fatty acids, total polyunsaturated 17:0	0.0169 g
Fatty acids, total polyunsaturated 24:0	0.0021 g
Vitamin E (alpha-tocopherol)	10.4176 mg
Magnesium, Mg	17.242 mg
Lysine	0.2322 g
Potassium, K	332.272 mg
Fatty acids, total polyunsaturated 24:1 c	0.0021 g
Cystine	0.0214 g
Fluoride, F	1.07 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Cauliflower	1	26.75	5.3179	0.2996
Olive oil	0.33 cup	636.48	0	72
Red bell pepper	1	0	0	0
Garlic Clove	6	0	0	0
red wine vinegar	2 tablespoons	5.662	0.0805	0
caper	1 tablespoon	0	0	0
black olive	2 tablespoons	0	0	0
anchovy	4	0	0	0
herb	0	0	0	0