Cauliflower And Aioli

1. Steam the cauliflower al dente.

2. Whisk the garlic into the egg yolks.

3. Whisk in the oil very gradually.

4. Put the aioli (garlic-egg yolk sauce) into a small bowl standing on a flat plate.

5. Arrange florets around bowl.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	9.3532 g
Protein	7.8284 g
Carbohydrates	8.5221 g
Energy	145.17 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0522 g
Water	119.8151 g
Aspartic acid	0.7457 g
Calcium, Ca	78.26 mg
Lutein + zeaxanthin	373.99 g
Fiber, total dietary	2.266 g
Fatty acids, total saturated 22:0	0.015 g
Carotene, beta	30.22 g
Niacin	0.5927 mg
Vitamin A, RAE	129.54 g
Arginine	0.5037 g
Riboflavin	0.2503 mg
Tocopherol, beta	0.017 mg
Fatty acids, total polyunsaturated 15:0	0.0065 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.016 g
Fatty acids, total saturated 20:1	0.0292 g
Glutamic acid	0.9931 g
Sodium, Na	49.44 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3153 g
Total lipid (fat)	9.3532 g
Manganese, Mn	0.2848 mg
Fructose	1.0617 g
Proline	0.3016 g
Fatty acids, total saturated 16:0	2.4371 g
Fatty acids, total saturated 8:0	0.0031 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0139 g
Sucrose	0.0238 g
Choline, total	327.661 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0032 g
Sugars, total	2.2941 g
Serine	0.5542 g
Fatty acids, total saturated 10:0	0.0225 g
Fatty acids, total saturated 18:0	0.8314 g
Fatty acids, total saturated 20:4 undifferentiated	0.1489 g
Vitamin B-6	0.39 mg
Selenium, Se	20.534 g
Ash	1.4846 g
Vitamin D	74.12 IU
Fatty acids, total saturated 18:1 undifferentiated	3.6679 g
Pantothenic acid	1.7661 mg
Phenylalanine	0.3121 g
Copper, Cu	0.0858 mg
Betaine	0.306 mg
Thiamin	0.1253 mg
Retinol	126.14 g
Methionine	0.1545 g
Iron, Fe	1.4796 mg
Carbohydrate, by difference	8.5221 g
Phosphorus, P	188.86 mg
Folate, total	110.81 g
Dihydrophylloquinone	0.034 g
Tocopherol, gamma	0.6662 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0037 g
Fatty acids, total saturated 22:1 undifferentiated	0.0031 g
Alanine	0.4162 g
Cholesterol	368.9 mg
Valine	0.474 g
Fatty acids, total saturated 18:2 undifferentiated	1.2337 g
Glycine	0.2539 g
Carotene, alpha	12.92 g
Glucose (dextrose)	1.067 g
Fatty acids, total saturated 14:0	0.0354 g
Zinc, Zn	1.1405 mg
Isoleucine	0.3834 g
Maltose	0.0238 g
Tocopherol, delta	0.0204 mg
Fatty acids, total saturated 12:0	0.0031 g
Fatty acids, total polyunsaturated	1.4775 g
Fatty acids, total saturated 14:1	0.0103 g
Leucine	0.6076 g
Tocotrienol, alpha	0.0102 mg
Vitamin A, IU	490.82 IU
Folate, DFE	110.81 g
Tryptophan	0.0856 g
Vitamin C, total ascorbic acid	53.446 mg
Phytosterols	19.26 mg
Fatty acids, total polyunsaturated 16:1 c	0.0032 g
Galactose	0.0238 g
Fatty acids, total polyunsaturated 18:1 c	0.0289 g
Fatty acids, total saturated 20:0	0.0141 g
Lactose	0.0238 g
Tyrosine	0.29 g
Vitamin B-12	0.663 g
Vitamin K (phylloquinone)	16.925 g
Fatty acids, total saturated	3.3917 g
Histidine	0.2081 g
Fatty acids, total monounsaturated	4.028 g
Threonine	0.3243 g
Folate, food	110.81 g
Fatty acids, total polyunsaturated 17:0	0.0184 g
Vitamin D (D2 + D3)	1.836 g
Fatty acids, total polyunsaturated 24:0	0.0052 g
Cryptoxanthin, beta	11.22 g
Vitamin D3 (cholecalciferol)	1.836 g
Vitamin E (alpha-tocopherol)	0.9676 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0388 g
Magnesium, Mg	19.25 mg
Lysine	0.6624 g
Potassium, K	381.05 mg
Fatty acids, total polyunsaturated 24:1 c	0.0021 g
Cystine	0.1151 g
Fluoride, F	1.07 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	2 cloves	8.94	1.9836	0.03
Cauliflower	1	26.75	5.3179	0.2996
Extra virgin olive oil	1 cup	0	0	0
Egg yolk	2	109.48	1.2206	9.0236