Cauliflower, Anchovy And Olive Salad

1. Boil, steam or microwave cauliflower until tender (about 3 minutes).

2. Drain, rinse under cold water, drain well.

3. Combine cauliflower with remaining ingredients in a bowl and add dressing; mix well.

4. DRESSING: Combine all ingredients in a jar, and shake well.

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Nutrient	Quantity
Total fats	4195.1147 g
Protein	26.5681 g
Carbohydrates	143.2561 g
Energy	37549.8457 kCal
Fatty acids, total saturated 18:3 undifferentiated	33.4244 g
Water	1983.4206 g
Aspartic acid	0.3373 g
Calcium, Ca	502.4207 mg
Lutein + zeaxanthin	634.74 g
Fiber, total dietary	31.8912 g
Fatty acids, total saturated 22:0	5.4018 g
Carotene, beta	904.709 g
Niacin	7.0841 mg
Vitamin A, RAE	75.168 g
Arginine	0.1853 g
Riboflavin	1.3678 mg
Tocopherol, beta	4.6035 mg
Fatty acids, total polyunsaturated 15:0	0.0154 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1339 g
Fatty acids, total saturated 20:1	13.0231 g
Glutamic acid	0.4828 g
Sodium, Na	18333.8403 mg
Fatty acids, total saturated 16:1 undifferentiated	52.5575 g
Total lipid (fat)	4195.1147 g
Manganese, Mn	1.2755 mg
Fructose	19.7697 g
Proline	0.1283 g
Fatty acids, total saturated 16:0	474.1061 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1673 g
Sucrose	5.246 g
Choline, total	198.4848 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0048 g
Sugars, total	46.7728 g
Serine	0.1573 g
Fatty acids, total saturated 10:0	0.273 g
Fatty acids, total saturated 18:0	82.0752 g
Fatty acids, total saturated 20:4 undifferentiated	0.0155 g
Vitamin B-6	1.1209 mg
Selenium, Se	12.3468 g
Ash	66.4601 g
Fatty acids, total saturated 18:1 undifferentiated	2983.1486 g
Pantothenic acid	2.9301 mg
Phenylalanine	0.1256 g
Copper, Cu	3.218 mg
Betaine	4.2168 mg
Thiamin	0.527 mg
Methionine	0.0396 g
Iron, Fe	38.8333 mg
Carbohydrate, by difference	143.2561 g
Phosphorus, P	271.5874 mg
Folate, total	519.091 g
Tocopherol, gamma	35.0692 mg
Alanine	0.2046 g
Valine	0.2282 g
Fatty acids, total saturated 18:2 undifferentiated	409.5904 g
Glycine	0.1357 g
Glucose (dextrose)	18.503 g
Fatty acids, total saturated 14:0	0.0321 g
Zinc, Zn	3.7061 mg
Isoleucine	0.1353 g
Fatty acids, total saturated 12:0	0.0122 g
Fatty acids, total polyunsaturated	443.0924 g
Fatty acids, total saturated 14:1	0.0276 g
Fatty acids, total polyunsaturated 17:1	5.2312 g
Leucine	0.2038 g
Vitamin A, IU	1561.2225 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0077 g
Folate, DFE	519.091 g
Tryptophan	0.0392 g
Vitamin C, total ascorbic acid	586.086 mg
Phytosterols	9649.26 mg
Fatty acids, total polyunsaturated 16:1 c	0.0048 g
Galactose	0.0215 g
Fatty acids, total polyunsaturated 18:1 c	0.0921 g
Fatty acids, total saturated 20:0	17.3307 g
Tyrosine	0.0929 g
Vitamin K (phylloquinone)	2767.7301 g
Fatty acids, total saturated	580.3735 g
Histidine	0.1008 g
Fatty acids, total monounsaturated	3054.0409 g
Threonine	0.1397 g
Folate, food	519.091 g
Fatty acids, total polyunsaturated 17:0	0.9223 g
Fatty acids, total polyunsaturated 24:0	0.0032 g
Cryptoxanthin, beta	52.457 g
Vitamin E (alpha-tocopherol)	609.3855 mg
Magnesium, Mg	367.0738 mg
Lysine	0.3734 g
Potassium, K	2208.1712 mg
Fatty acids, total polyunsaturated 24:1 c	0.0032 g
Cystine	0.0382 g
Fluoride, F	1.605 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	2 cloves	8.94	1.9836	0.03
Cauliflower	1.5	40.125	7.9768	0.4494
Lemon juice	80	268.4	84.18	2.928
Olive oil	310	36995.4	0	4185
Balsamic vinegar	60 ml	57.1322	11.0564	0
Basil	3 tablespoons	1.8285	0.2107	0.0509
caper	90	178.02	37.8486	6.6564
black olive	160	0	0	0
flat leaf parsley	0.5 cup	0	0	0
anchovy fillet	1 can	0	0	0
red spanish onion	1	0	0	0