Cauliflower In Hot Vinegar-Colifloral Ajo Arriero

1. Wash the cauliflower and cut into florets.

2. Simmer the cauliflower in plenty of boiling water for 10 minutes until nearly tender.

3. Drain the cauliflower and keep 2 tbsp of the cooking liquid.

4. Heat the olive oil in a small saucepan

5. Fry the garlic cloves until lightly brown.

6. Discard the garlic.

7. Remove the saucepan from the heat and stir in paprika , wine vinegar and cooking liquid.

8. Place the cauliflower in a casserole.

9. Pour the sauce over the cauliflower.

10. Cover and simmer over very low heat for 5-10 minutes.

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Nutrient	Quantity
Total fats	27.2965 g
Protein	0.3371 g
Carbohydrates	1.3223 g
Energy	250.828 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2159 g
Water	28.4106 g
Aspartic acid	0.0656 g
Calcium, Ca	7.325 mg
Lutein + zeaxanthin	435.712 g
Fiber, total dietary	0.8027 g
Fatty acids, total saturated 22:0	0.0359 g
Carotene, beta	601.726 g
Niacin	0.2314 mg
Vitamin A, RAE	56.649 g
Arginine	0.0205 g
Riboflavin	0.0283 mg
Tocopherol, beta	0.0377 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0104 g
Fatty acids, total saturated 20:1	0.0845 g
Glutamic acid	0.052 g
Sodium, Na	4.488 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3404 g
Total lipid (fat)	27.2965 g
Manganese, Mn	0.0503 mg
Fructose	0.1543 g
Proline	0.0531 g
Fatty acids, total saturated 16:0	3.0821 g
Sucrose	0.0186 g
Choline, total	1.2655 mg
Sugars, total	0.2378 g
Serine	0.014 g
Fatty acids, total saturated 18:0	0.5351 g
Vitamin B-6	0.0492 mg
Selenium, Se	0.1449 g
Ash	0.2287 g
Fatty acids, total saturated 18:1 undifferentiated	19.2795 g
Pantothenic acid	0.0577 mg
Phenylalanine	0.014 g
Copper, Cu	0.0194 mg
Betaine	0.1903 mg
Thiamin	0.0076 mg
Methionine	0.0046 g
Iron, Fe	0.7715 mg
Carbohydrate, by difference	1.3223 g
Phosphorus, P	9.606 mg
Folate, total	1.127 g
Tocopherol, gamma	0.3055 mg
Alanine	0.0147 g
Valine	0.0172 g
Fatty acids, total saturated 18:2 undifferentiated	2.8039 g
Glycine	0.0179 g
Carotene, alpha	13.685 g
Glucose (dextrose)	0.0605 g
Fatty acids, total saturated 14:0	0.004 g
Zinc, Zn	0.1085 mg
Isoleucine	0.0131 g
Tocopherol, delta	0.0058 mg
Fatty acids, total saturated 12:0	0.0016 g
Fatty acids, total polyunsaturated	3.0198 g
Tocotrienol, gamma	0.0021 mg
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.0212 g
Tocotrienol, alpha	0.0908 mg
Vitamin A, IU	1132.842 IU
Folate, DFE	1.127 g
Tryptophan	0.0016 g
Vitamin C, total ascorbic acid	0.1697 mg
Phytosterols	63.695 mg
Galactose	0.0044 g
Fatty acids, total polyunsaturated 18:1 c	0.0369 g
Fatty acids, total saturated 20:0	0.1129 g
Tyrosine	0.0087 g
Vitamin K (phylloquinone)	18.1009 g
Fatty acids, total saturated	3.7774 g
Histidine	0.0058 g
Fatty acids, total monounsaturated	19.7385 g
Threonine	0.0113 g
Folate, food	1.127 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Cryptoxanthin, beta	142.278 g
Vitamin E (alpha-tocopherol)	4.5438 mg
Magnesium, Mg	5.286 mg
Lysine	0.0159 g
Potassium, K	64.332 mg
Cystine	0.0053 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Cauliflower	1	0	0	0
Olive oil	2 tablespoons	238.68	0	27
Paprika	1 teaspoon	6.486	1.2418	0.2965
Garlic Clove	2	0	0	0
wine vinegar	2 tablespoons	5.662	0.0805	0
cooking liquid	2 tablespoons	0	0	0