Catalan Style Cauliflower

1. Cut potatoes the same size as the florets.

2. Add to a large sauce pan, cover with water and salt lightly.

3. Bring to a boil and cook until easily pierced with a skewer, about 20 minutes.

4. Drain and transfer to a serving plate.

5. Mix oil, vinegar, salt and pepper, pour over potatoes and cauliflower, breaking them up a bit as you do.

6. Serve immediately.

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Nutrient	Quantity
Total fats	1.4167 g
Protein	56.1 g
Energy	252.1667 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0482 g
Water	222.4167 g
Calcium, Ca	334.3333 mg
Niacin	3.1167 mg
Vitamin A, RAE	85 g
Riboflavin	0.425 mg
Sodium, Na	192.6667 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0425 g
Total lipid (fat)	1.4167 g
Fatty acids, total saturated 16:0	0.255 g
Choline, total	184.1667 mg
Fatty acids, total saturated 18:0	0.0992 g
Fatty acids, total saturated 20:4 undifferentiated	0.1473 g
Vitamin B-6	0.34 mg
Selenium, Se	47.6 g
Ash	3.4 g
Fatty acids, total saturated 18:1 undifferentiated	0.2068 g
Copper, Cu	0.7083 mg
Thiamin	0.34 mg
Retinol	85 g
Iron, Fe	3.9667 mg
Phosphorus, P	510 mg
Folate, total	42.5 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0652 g
Cholesterol	141.6667 mg
Fatty acids, total saturated 18:2 undifferentiated	0.0935 g
Fatty acids, total saturated 14:0	0.0057 g
Zinc, Zn	2.8333 mg
Fatty acids, total polyunsaturated	0.4817 g
Vitamin A, IU	283.3333 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.034 g
Folate, DFE	42.5 g
Vitamin B-12	2.8333 g
Vitamin K (phylloquinone)	0.2833 g
Fatty acids, total saturated	0.3598 g
Fatty acids, total monounsaturated	0.2493 g
Folate, food	42.5 g
Vitamin E (alpha-tocopherol)	1.4167 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0935 g
Magnesium, Mg	56.6667 mg
Potassium, K	651.6667 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Potato	1	0	0	0
Extra virgin olive oil	3 tablespoons	252.1667	0	1.4167
cauliflower floret	10 ounces	252.1667	0	1.4167
white pepper	0	0	0	0
white wine vinegar	2 teaspoons	252.1667	0	1.4167