Cauliflower With Fresh Cilantro

1. In a large pot steam the cauliflower in salted water for about 6-7 minutes. Drain well.

2. In saute pan, heat the olive oil on medium-high and add the steamed cauliflower, garlic, and chili. Stir fry for about 2-3 minutes being careful not to burn. Add the scallions, the cilantro leaves and the Middle Eastern red pepper. Stir in well. Season with salt and pepper to taste.

3. NOTE: I've never used Middle Eastern red pepper. I have been informed by a kind Zaar member that harissa can be used for the Middle Eastern Pepper. Thanks, FiFi! cg 02-06-06.

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Nutrient	Quantity
Total fats	55.5262 g
Protein	13.7772 g
Carbohydrates	52.6269 g
Energy	711.36 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4527 g
Water	650.1439 g
Aspartic acid	1.2474 g
Calcium, Ca	477.73 mg
Lutein + zeaxanthin	6893.71 g
Fiber, total dietary	18.153 g
Fatty acids, total saturated 22:0	0.0718 g
Carotene, beta	3902.85 g
Niacin	3.8446 mg
Vitamin A, RAE	326.96 g
Arginine	0.9411 g
Riboflavin	0.5671 mg
Tocopherol, beta	0.0594 mg
Fatty acids, total polyunsaturated 15:0	0.0021 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.016 g
Fatty acids, total saturated 20:1	0.1679 g
Glutamic acid	2.6154 g
Stigmasterol	0.24 mg
Sodium, Na	134.39 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6811 g
Total lipid (fat)	55.5262 g
Manganese, Mn	1.3104 mg
Fructose	1.0379 g
Proline	0.811 g
Fatty acids, total saturated 16:0	6.3729 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0139 g
Choline, total	84.875 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0032 g
Sugars, total	16.1833 g
Serine	0.6011 g
Fatty acids, total saturated 10:0	0.0195 g
Fatty acids, total saturated 18:0	1.0823 g
Vitamin B-6	0.686 mg
Selenium, Se	5.592 g
Ash	5.9258 g
Fatty acids, total saturated 18:1 undifferentiated	38.699 g
Pantothenic acid	1.2629 mg
Phenylalanine	0.4401 g
Beta-sitosterol	0.16 mg
Copper, Cu	0.5846 mg
Betaine	0.054 mg
Thiamin	0.4069 mg
Methionine	0.1482 g
Iron, Fe	9.9264 mg
Carbohydrate, by difference	52.6269 g
Phosphorus, P	286.69 mg
Folate, total	450.22 g
Tocopherol, gamma	0.6622 mg
Alanine	0.628 g
Valine	0.646 g
Fatty acids, total saturated 18:2 undifferentiated	5.7324 g
Glycine	0.64 g
Carotene, alpha	2.88 g
Glucose (dextrose)	1.0058 g
Fatty acids, total saturated 14:0	0.006 g
Zinc, Zn	2.7733 mg
Isoleucine	0.5575 g
Fatty acids, total polyunsaturated	6.1852 g
Fatty acids, total saturated 14:1	0.0021 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	0.7951 g
Vitamin A, IU	6522.65 IU
Folate, DFE	450.22 g
Tryptophan	0.1473 g
Vitamin C, total ascorbic acid	169.342 mg
Phytosterols	139 mg
Fatty acids, total polyunsaturated 16:1 c	0.0032 g
Fatty acids, total polyunsaturated 18:1 c	0.0289 g
Fatty acids, total saturated 20:0	0.2268 g
Tyrosine	0.3799 g
Vitamin K (phylloquinone)	1316.046 g
Fatty acids, total saturated	7.7965 g
Histidine	0.2621 g
Fatty acids, total monounsaturated	39.6203 g
Threonine	0.5274 g
Folate, food	450.22 g
Fatty acids, total polyunsaturated 17:0	0.013 g
Fatty acids, total polyunsaturated 24:0	0.0021 g
Cryptoxanthin, beta	16.16 g
Vitamin E (alpha-tocopherol)	11.3418 mg
Magnesium, Mg	140.38 mg
Lysine	0.8028 g
Potassium, K	2054.24 mg
Fatty acids, total polyunsaturated 24:1 c	0.0021 g
Cystine	0.0272 g
Fluoride, F	1.07 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	0	0	0	0
Salt	0	0	0	0
Cauliflower	1	26.75	5.3179	0.2996
Olive oil	0.25 cup	477.36	0	54
black pepper	0	0	0	0
Garlic Clove	3	13.41	2.9754	0.045
cilantro leaf	0.5 cup	1.84	0.2936	0.0416
scallion	6	192	44.04	1.14
serrano chili	1	0	0	0
middle eastern red pepper	1 teaspoon	0	0	0