Shaved Cauliflower Salad
By Joe
Source: Bon Appétit — Jeremy Strubel, Winsome, Los Angeles, CA, Shaved Cauliflower Salad.
A shaved cauliflower salad recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Mix. Beat lime zest, lime juice, mustard, and honey in a big bowl. Beating the whole time, gradually add oil; beat till emulsified. Add salt and pepper till it tastes right. Add cauliflower and Nutritional yeast to dressing (1 Tbsp); toss to mix. Tip in lettuce, frisée, plus half of Parmesan plus toss again; add salt and pepper till it tastes right. Move salad to a platter and top with leftover Parmesan and leftover 1 tsp. Nutritional yeast.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Source of protein: 3.4 g protein per 100 kcal, about 14% of energy (needs ≥ 12%)
- Low sugars: 1.7 g sugars per 100 g (limit ≤ 5 g)
- Source of fibre: 2.1 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 233 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
1.1 g per serving
2.2 % of the 50 g daily maximum · 4.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 231 kcal |
| Protein | 7.8 g |
| Carbohydrate | 12.7 g |
| of which sugars | 3.9 g |
| of which free sugars | 1.1 g |
| Fat | 18.2 g |
| of which saturates | 4.2 g |
| Fibre | 4.9 g |
| Salt | 0.76 g |
Protein per 100 kcal
3.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
