Barking Cauliflower

1. Steam the cauliflower until just tender (leave some crunch in it) apprx 5 minutes, remove and keep warm.

2. Meanwhile combine the crumbs, herbs, salt& pepper.

3. Heat 1 tbsp oil in a skillet and add the garlic, saute until the garlic is golden but not too brown.

4. Stir in the crumbs.

5. Toss the crumb mixture with the cauliflower and the remaining oil.

6. Serve.

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Nutrient	Quantity
Total fats	21.3949 g
Protein	6.9176 g
Carbohydrates	24.5417 g
Energy	305.0752 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2181 g
Water	166.9865 g
Aspartic acid	0.3455 g
Calcium, Ca	257.906 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0006 g
Lutein + zeaxanthin	66.1183 g
Fiber, total dietary	6.229 g
Fatty acids, total saturated 22:0	0.031 g
Carotene, beta	54.7363 g
Niacin	2.1728 mg
Vitamin A, RAE	4.493 g
Fatty acids, total trans-polyenoic	0.0011 g
Arginine	0.2151 g
Riboflavin	0.1844 mg
Fatty acids, total trans-polyenoic 22:4	0.0017 g
Tocopherol, beta	0.0223 mg
Fatty acids, total polyunsaturated 15:0	0.004 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0473 g
Fatty acids, total saturated 20:1	0.0658 g
Glutamic acid	0.5115 g
Sodium, Na	184.7373 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2634 g
Total lipid (fat)	21.3949 g
Manganese, Mn	0.6602 mg
Fructose	2.313 g
Proline	0.1269 g
Fatty acids, total saturated 16:0	2.539 g
Fatty acids, total saturated 8:0	0.0022 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.2659 g
Choline, total	76.4458 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0048 g
Fatty acids, total polyunsaturated 18:1 t	0.0076 g
Sugars, total	4.6005 g
Serine	0.1617 g
Fatty acids, total saturated 10:0	0.0303 g
Fatty acids, total saturated 18:0	0.4811 g
Fatty acids, total saturated 20:4 undifferentiated	0.0006 g
Vitamin B-6	0.4723 mg
Selenium, Se	7.1911 g
Ash	2.4953 g
Fatty acids, total saturated 18:1 undifferentiated	14.583 g
Pantothenic acid	1.2728 mg
Phenylalanine	0.1274 g
Copper, Cu	0.1492 mg
Betaine	0.0237 mg
Thiamin	0.2484 mg
Methionine	0.0415 g
Iron, Fe	2.7066 mg
Carbohydrate, by difference	24.5417 g
Phosphorus, P	119.6567 mg
Folate, total	129.0077 g
Tocopherol, gamma	0.4905 mg
Fatty acids, total saturated 4:0	0.0006 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0008 g
Alanine	0.2032 g
Valine	0.2378 g
Fatty acids, total saturated 18:2 undifferentiated	2.2805 g
Glycine	0.1391 g
Glucose (dextrose)	1.9289 g
Fatty acids, total saturated 14:0	0.0021 g
Zinc, Zn	0.8638 mg
Isoleucine	0.142 g
Maltose	0.224 g
Fatty acids, total saturated 12:0	0.0038 g
Fatty acids, total polyunsaturated	2.5017 g
Fatty acids, total saturated 14:1	0.0032 g
Fatty acids, total polyunsaturated 17:1	0.0259 g
Leucine	0.2098 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0011 g
Vitamin A, IU	92.0038 IU
Folate, DFE	138.8077 g
Tryptophan	0.0408 g
Vitamin C, total ascorbic acid	82.0586 mg
Phytosterols	73.8225 mg
Folic acid	13.72 g
Fatty acids, total polyunsaturated 16:1 c	0.0093 g
Galactose	0.0024 g
Fatty acids, total polyunsaturated 18:1 c	0.1382 g
Fatty acids, total saturated 20:0	0.09 g
Starch	7.63 g
Tyrosine	0.0923 g
Vitamin K (phylloquinone)	44.9572 g
Fatty acids, total saturated	3.1958 g
Histidine	0.104 g
Fatty acids, total monounsaturated	14.9444 g
Threonine	0.1423 g
Folate, food	115.2877 g
Fatty acids, total polyunsaturated 17:0	0.0072 g
Fatty acids, total polyunsaturated 24:0	0.004 g
Cryptoxanthin, beta	0.6163 g
Vitamin E (alpha-tocopherol)	3.1625 mg
Fatty acids, total trans	0.0087 g
Fatty acids, total trans-monoenoic	0.0076 g
Magnesium, Mg	36.5983 mg
Lysine	0.3826 g
Potassium, K	573.3853 mg
Fatty acids, total polyunsaturated 24:1 c	0.0032 g
Cystine	0.0401 g
Fluoride, F	1.605 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Garlic	4 cloves	17.88	3.9672	0.06
Cauliflower	1.5	40.125	7.9768	0.4494
Olive oil	1.5 1/2	179.01	0	20.25
Pepper	0	0	0	0
Basil	1 teaspoon	0.2032	0.0234	0.0057
thyme	0.5 teaspoon	0.404	0.0978	0.0067
marjoram	0.5 teaspoon	0.813	0.1817	0.0211
white bread wheat	1 slice	66.64	12.2948	0.602