Italian Style Cauliflower

1. Steam the cauliflower for 5 to 7 minutes until crisp-tender.

2. If using the nuts, lightly saute in a small amount of oil.

3. Blend or shake the remaining ingredients and pour over warm cauliflower.

4. Toss to coat.

5. Top with toasted nuts.

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Nutrient	Quantity
Total fats	66.7073 g
Protein	47.2496 g
Carbohydrates	3.2997 g
Energy	798.8481 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4785 g
Water	206.4713 g
Aspartic acid	0.2199 g
Calcium, Ca	272.5157 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0682 g
Lutein + zeaxanthin	3.8063 g
Fiber, total dietary	0.6702 g
Fatty acids, total saturated 22:0	0.0812 g
Carotene, beta	3.0213 g
Niacin	3.2475 mg
Vitamin A, RAE	68.1688 g
Arginine	0.4072 g
Riboflavin	0.3806 mg
Tocopherol, beta	0.0594 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0203 g
Fatty acids, total saturated 20:1	0.3031 g
Glutamic acid	0.4938 g
Sodium, Na	156.8953 mg
Fatty acids, total saturated 16:1 undifferentiated	0.7146 g
Total lipid (fat)	66.7073 g
Manganese, Mn	1.494 mg
Fructose	0.1796 g
Proline	0.1136 g
Fatty acids, total saturated 16:0	6.8444 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	0.6478 g
Choline, total	157.6892 mg
Sugars, total	0.9901 g
Serine	0.1409 g
Fatty acids, total saturated 10:0	0.003 g
Fatty acids, total saturated 18:0	1.3691 g
Fatty acids, total saturated 20:4 undifferentiated	0.1179 g
Vitamin B-6	0.2949 mg
Selenium, Se	38.2133 g
Ash	3.2144 g
Fatty acids, total saturated 18:1 undifferentiated	41.68 g
Pantothenic acid	0.0728 mg
Phenylalanine	0.0884 g
Beta-sitosterol	22.275 mg
Copper, Cu	0.794 mg
Betaine	0.1215 mg
Thiamin	0.3371 mg
Retinol	68 g
Methionine	0.0437 g
Iron, Fe	4.4881 mg
Carbohydrate, by difference	3.2997 g
Phosphorus, P	507.4432 mg
Folate, total	42.7875 g
Tocopherol, gamma	2.3298 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0521 g
Alanine	0.1154 g
Cholesterol	113.3333 mg
Valine	0.1159 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0596 g
Fatty acids, total saturated 18:2 undifferentiated	10.9422 g
Glycine	0.1166 g
Glucose (dextrose)	0.1628 g
Fatty acids, total saturated 14:0	0.0048 g
Zinc, Zn	3.3672 mg
Isoleucine	0.0915 g
Fatty acids, total saturated 12:0	0.0002 g
Fatty acids, total polyunsaturated	11.8204 g
Fatty acids, total saturated 14:1	0.0003 g
Tocotrienol, gamma	0.1164 mg
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	0.1672 g
Vitamin A, IU	232.4755 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0272 g
Folate, DFE	42.7875 g
Tryptophan	0.0181 g
Vitamin C, total ascorbic acid	6.1113 mg
Phytosterols	119.34 mg
Fatty acids, total polyunsaturated 18:1 c	0.0006 g
Fatty acids, total saturated 20:0	0.2622 g
Campesterol	3.375 mg
Starch	0.2413 g
Tyrosine	0.0859 g
Vitamin B-12	2.2667 g
Vitamin K (phylloquinone)	41.8303 g
Fatty acids, total saturated	8.577 g
Histidine	0.0575 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0088 g
Fatty acids, total monounsaturated	42.7657 g
Threonine	0.0624 g
Folate, food	42.7875 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Cryptoxanthin, beta	0.61 g
Vitamin E (alpha-tocopherol)	10.4796 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0748 g
Magnesium, Mg	89.2005 mg
Lysine	0.0911 g
Potassium, K	644.1356 mg
Cystine	0.0488 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Olive oil	0.25 cup	477.36	0	54
cauliflower floret	8 ounces	201.7333	0	1.1333
salt black pepper	0	201.7333	0	1.1333
pine nut	2 tablespoons	113.5688	2.2072	11.5374
anchovy paste	1 teaspoon	201.7333	0	1.1333
wine vinegar	1 tablespoon	2.831	0.0402	0