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Terri Dale
Cauliflower with arugula
Spicy cauliflower with pomegranate, arugula and vadouvan herbs.
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Ingredients
Directions
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Cut the cauliflower into florets and cook with the vadouvan in 5 minutes until al dente. Drain and let cool for 5 minutes.
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In the meantime, finely chop the arugula and mix in a bowl with the oil. Season the arugula oil with pepper and salt.
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Grate the Parmesan cheese. Mix the cauliflower with the rest of the arugula, the arugula oil, cheese and pomegranate seeds and serve.
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Nutrition
210Calories
Sodium6% DV145mg
Fat22% DV14g
Protein18% DV9g
Carbs3% DV9g
Fiber20% DV5g
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